Torta Negra Colombiana Colombian Black Cake Recipes

Steps:

• Preheat oven to 375F/190C and grease/flour an 9" cake pan.
• Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
• Boil for 3 minutes.
• Let mixture cool to room temperature.
• Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
• Mix thoroughly and pour into a cake pan that has been buttered and floured.
• Bake for approximately 45 minutes.
• Turn the oven off and let the cake stand inside until it tests done.
• Remove from the oven and sprinkle with powdered sugar.

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.