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Urgent! A question about a recipe: Chocolate and Cabernet Sauvignon Italian Cake

I have a question about step 6 on the recipe "Chocolate and Cabernet Sauvignon Italian Cake" from Maria Teresa Jorge. It says:

"Lightly beat with a fork the egg yolks and 1 tablespoon of sifted flour. Add 1/4 cup of the wine mixture to the egg yolks, mix and pour the eggs in the pan with the wine and sugar. Stir to mix well."
Does the glaze have raw eggs in it? Am I supposed to take the 1/4th cup and add eggs to that only?

Food52_02-28-2012-0070
Answer »
Miglore

Kristen is the Senior Editor of Food52

added about 2 years ago

This is actually how we made the cake -- with raw eggs in the glaze -- and it turned out beautifully. The glaze is poured over the still-hot cake -- still, you should only make this with eggs you trust.

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