2W4A5854

Katherine Sabbath Chocolate and Raspberry Cream Fudge Cake Recipe

Written by THE FOOD SOCIETY on . Posted in Desserts, RECIPES

Chocolate & Raspberry Cream Fudge Cake with Cienna Jellies To beautifully complement the launch of Brown Brother’s Cienna wine, cake baking extraordinaire, Katherine Sabbath, has created this sumptuous Chocolate and Raspberry Cream Fudge Cake, topped with gem-like Cienna Jellies. The vibrant ruby red colour of Cienna and its aromas of fresh red berry fruit are as equally as impressive and juicy when transformed into a jelly form. The layers of fudgy, dark chocolate cake fulfil even the most insatiable of chocoholic cravings, yet its richness is delightfully balanced by the natural acidity and fruit sweetness of this popular Brown Brothers wine.
Contact us at thefoodsocietyaus@gmail.com
© 2017 The Food Society. All rights reserved.

Disclaimer: All articles on this website are expressions of opinion and based on our experience of the product, food, service and quality of the item or establishment which is the subject of the review. The Food Society does not accept responsibility for any loss or damage incurred as a result of the use or provision of the information on this website.