RECIPE FOR WINE CAKE RECIPES

Steps:

• Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
• In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
• Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Steps:

• Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
• In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 55 minutes.
• Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
• In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve.