Hot Chocolate and Halva Pudding paired with Lion De Tanesse L'Amour #CakeSliceBakers #Winophiles

This delicious, chocolatey, gooey cake is so amazing.  Paired with a glass of Sweet Bordeaux it was exactly the kind of comfort I needed as the holidays approach during this ongoing pandemic.

Join me as The Cake Slice Bakers collides with the French Winophiles..........

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is coming to the end of the year and the end of our current book - The New Way To Cake - and our choices for November 2020 were ~ 

Hazelnut, Pear & Espresso Cake

• All That's Left Are The Crumbs
• Making Miracles
• My Recipe Reviews

Hot Chocolate and Halva Pudding

• A Day in the Life on the Farm
• Culinary Adventures with Camilla
• A Little Bit of All Right
• Amandie Bakes
• Sweet Sensations

Double Ginger and Grapefruit Cakes

• Camille Cooks
• Karen's Kitchen Stories

I am so glad this cake was one of the choices and even happier that I chose it.  If you love molten lava cakes you are going to love this easy and delicious version. 

And if you want to love it even more.....get yourself a bottle of this Lion de Tanesse L'Amour.  Aptly named because.....as I keep saying.....you are going to love it!!!

This bottle of Sweet Bordeaux is 85% Semillon and 15% Sauvignon.  It is lightly sweet, not cloyingly sweet which was a very happy thing for me.  Not only was it the perfect wine for this chocolatey dessert but it also was pleasant to sip all by itself.

Linda of My Full Wine Glass and Jeff of Food Wine Click invited us to join them tomorrow, November 21, for twitter chat where we would be discussing and exploring the sweet wines of Bordeaux.  You can join us at 11 AM ET by following #Winophiles.  

Here are the topics we will be discussing.......

• Camilla at Culinary Adventures with Camilla: “Surprise! Pairing Spicy and Savory Dishes with Sweet Bordeaux”
• Terri at Our Good Life: “Spicy Hot Tacos and Sweet Bordeaux”
• Martin at ENOFYLZ: “Pairing Golden Bordeaux with Southern Fare”
• Lauren at The Swirling Dervish: “Golden Bordeaux Meets Savory Pumpkin and Smoked Bacon Tart: a Delicious Thanksgiving Twist!”
• David at Cooking Chat: “Pairings for Sweet Bordeaux Wine"
• Katrina at The Corkscrew Concierge: “Golden Bordeaux Delights in Louisiana’s Cajun and Creole Cuisine”
• Payal at Keep the Peas: “Four Sweet Bordeaux Wines with Four Courses”
• Jane at Always Ravenous: “Golden Sweet Bordeaux Wines: Tasting and Pairings”
• Wendy at A Day in the Life on the Farm: “Hot Chocolate and Halva Pudding paired with Lion De Tanesse L'Amour”
• Jeff at foodwineclick: "Sweet Bordeaux Meets the Smoke"
• Jill at L’OCCASION: “Sweet Bordeaux Wines Aren’t Just for Dessert”
• Lynn at Savor the Harvest: “Sweet Bordeaux Wines Get Savory Pairings”
• Rupal at Syrah Queen: "Sweet Bordeaux Is A Sweet Delight - Savor These Perfect Food Pairings"
• Robin at Crushed Grape Chronicles: “Sweet Bordeaux Wines and pairings from opposite sides of the globe”
• Pinny at Chinese Food & Wine Pairings: “Sweet Bordeaux Paired with Asian Carbs - Chinese Sticky Rice and Korean Japchae”
• Susannah at avvinare: “Delightful Sweet Wines from Bordeaux”
• Nicole at Somm’s Table: “Château Loupiac Gaudiet with Cinnamon Apple Crème Brûlée”
• Gwendolyn at wine predator: “Successful Pairings of Salty and Savory with Sweet Semi-Dry Bordeaux”
• Jennifer at Vino Travels: “A Look into the Sweeter Side of Bordeaux Wines”
• Linda at My Full Wine Glass: “Appetizer, entrées and yes, dessert please, with sweet Bordeaux”

You can learn more about this event and what prompted it in Linda's Preview Post.  Linda does a great job of explaining the whole concept that we call "noble rot".  

Linda and Jeff also arranged for us to receive samples of Sweet Bordeaux for the purposes of this month's chat.  As always all opinions are completely my own.  

I also did a paring with the La Hargue Bordeaux, a blend of Sauvignon Blanc, Sauvignon Gris, Muscadelle and Semillon.  I paired this with a Mushroom and Boursin Cheese Omelet.  The La Hargue was a bit sweeter than the Lion De Tanesse, or perhaps it just seemed so because I was pairing it with a savory dish rather than a sweet dish. This pairing was nice as well but the Hot Chocolate and Halve Pudding with the Lion De Tanesse was spectacular.

I am saving the other two bottles to serve with dessert on Thanksgiving so stay tuned to see how those pairings go.  Remember to stop by and say hi tomorrow.....11 AM ET following #Winophiles.

On to my recipe for this amazing cake.  I halved the recipe as there are only 3 of us and the full recipe feeds 10-12.  I'm glad I did because I couldn't stop eating this cake.

Desserts, Cakes, Chocolate

Desserts, Cake

American

Yield: 6 servings

Author: Wendy Klik

Print

Hot Chocolate and Halva Pudding

This delicious, chocolatey, gooey cake is so amazing. Paired with a glass of Sweet Bordeaux it was exactly the kind of comfort I needed as the holidays approach during this ongoing pandemic.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1/2 c. flour
• 2/3 c. brown sugar, divided
• 1/2 t. baking powder
• pinch of salt
• 1/4 c. milk
• 1 egg
• 2 1/2 T. butter, melted
• 1/2 t. vanilla
• 1/4 c. vanilla halva, roughly chopped
• 1/4 c. dark chocolate chips
• 2 T. cocoa powder
• 1/2 c. boiling water
• 1/2 t. instant coffee

Instructions

1. Place the flour, 1/3 cup of the brown sugar, baking powder, cocoa and salt in the large bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed to break up any clumps.
2. Add the milk, egg, butter and vanilla to the dry ingredients and mix on low speed to combine.  Increase speed and mix until batter is smooth.
3. Turn the speed to low and mix in the halva and chocolate chips.  Pour into an 8" square baking pan that has been treated with baking spray. 
4. Add the cocoa powder, remaining brown sugar and instant coffee to the boiling water, stirring until dissolved.  Pour this gently on top of the batter in the baking pan.  Do not stir.  
5. Place in a preheated 350* oven for about 25 minutes, until cake is puffy and just set.  When you break the crust you will find a pool of chocolate sauce. Serve hot with a scoop of ice cream, if desired.

Notes:

Adapted from a recipe found in The New Way to Cake.

Calories

288.38

Fat (grams)

10.40

Sat. Fat (grams)

5.85

Carbs (grams)

40.25

Fiber (grams)

1.47

Net carbs

38.78

Sugar (grams)

29.20

Protein (grams)

4.16

Sodium (milligrams)

143.14

Cholesterol (grams)

49.75

Nutritional info for one full loaf of bread.

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