CAKE WITH RED WINE AND ARANCIO OIL
150 gr/5,3 oz flour,
300 gr/11 oz sugar,
60 gr/2.1 oz unsweetened cocoa powder,
180 gr/6,4 oz butter,
1 cup of Arancio oil,
200 ml/6,8 fl.oz. red wine,
Raising agent (or use self raising flour).
Melt the butter, sugar, cocoa powder, oil and red wine gently together in a small pan over a low heat (for about 7 minutes). Remove from heat and set aside one glassful of this mixture. Put the remaining part of the mixture in a large bowl and add the eggs, flour and raising agent. Beat together and place in a greased cake tin, bake in a preheated oven at 180° C for about 45 minutes. Leave the cake in the tin after removing from the oven, using a toothpick make holes in the surface and pour the chocolate sauce over the top. Leave to cool then remove from the pan.
For this dish: