🔕 🔔

My Basket ()

All questions

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

D9be94df 71d5 461a baa7 2e7b680ffe95  food52 02 28 2012 0070

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?

asked by tiwamoto over 5 years ago
1 answer 1440 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 5 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.