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RED WINE CHOCOLATE CAKE

Lost in the time, my old recipe from Dubrovnik, saw the light of the sun after a long time... It's believed that the origin of this recipe is from between the 14th and the 15th centuries.
The old history of Dubrovnik (from the 7th century), long cooking tradition, good and healthy food, the sun, the sea and the best wines... this, simply, cannot turn bad...

90 g of butter
230 g of sugar
1 teaspoon of vanilla sugar
100 g of dark chocolate
1 egg
10 ml of red wine
140 g of wheat flour
30 g cocoa
1 teaspoon of baking powder
pinch of salt
1 teaspoon of grounded cloves

Preheat the oven to 160 degrees. Whisk the butter, sugar and vanilla sugar untill stiff. Melt the chocolate and add to butter and sugar. Whisk all the time. Add egg, and after a couple of minutes add the wine, whisking all the time. Add the mix of flour, cocoa, baking powder, salt and cloves and stir gently with spoon. Bake in small tin (20x25cm) lined with baking paper for about 40 minutes.

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POPPY SEED CAKE

Cake bottom
12 egg whites
12 tablespoons of sugar
200 g poppy seeds (grounded)
3 tablespoons of flour
1 tablespoon of baking powder
Beat egg whites and sugar until stif. Add the powder mixture and stir gently. Bake at 180 degrees for 25 minutes. Cut in two pieces lengthwise.
Custard
12 egg yolks
12 tablespoon of sugar
2 tablespoon of vanilla sugar
Whip until stiff under the pot with boiling water for about half an hour, until the custard is thickened. Cool well. When the custard is cooled, if it seems loose, it's not ehough cooked on steem. Cook it more!
Whisk 200 g butter into cooled custard.
Top the cace with 5 dl whipped cream.

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CHERRY BLOSSOM CAKE

This cake is made in a deep baking tray.
Cake bottom:
8 egg whites
8 tablespoons of sugar
8 tablespoons of ground walnuts
3 tablespoons of flour
1 teaspoon of baking powder
Beat egg whites and sugar until stiff. Add the powder mixture and stir gently with a spoon. Bake at 180 degrees for 20 minutes.
Glaze:
200 g of dark chocolate
50 g butter
5 tablespoons of oil
Melt the chocolate and the butter, add the oil and spread over the base.
1. custard:
400 g cherry jam
1/2 l cherry juice or 1/2 liter of water and 10 tablespoons of sugar
1.5 dl of corn starch
2,5 dl cream
Boil the juice and cornstarch, cook over medium heat, stirring constantly, until mixture is thickened. Add a  cherry jam and mix well. Cool well.
Whip the cream and add to custard. Stir well.
Spread over the glaze.
2. custard:
1 l milk
8 egg yolks
2 dl of corn starch
10 tablespoons of sugar
2 tablespoons of vanilla-sugar
250 g butter
Mix the egg yolks, sugar, vanilla-sugar and cornstarch. Pour into the boiling milk and cook over medium heat, stirring constantly, until mixture is thickened. When the cream is completely cooled, whip the butter and stir it into the custard. Spread on top of cherry-custard.
On the top:
Whip the cream (5 dl) and spread on top of custard.
I would recommend to keep the cake in refrigerator overnight. If you are able to..... ;)