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Port Wine Chocolate Cake

SUBMITTED BY: MARBALET PHOTO BY: Teresa

"Incredibly rich chocolate cake made even more decadent with the addition of port wine."

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PREP TIME	40 Min
COOK TIME	45 Min
READY IN	1 Hr 25 Min
Original recipe yield 1 - 10 inch Bundt or tube pan

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Servings
USMETRIC

In the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt or tube pan.
In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Fold in the cooled chocolate mixture.
In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.
Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
To make the glaze: In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.

Reviewed on Dec. 6, 2003 by LUCY MEOWKIN

While this cake tasted great, I found that it was quite difficult to make. For one, even... MORE

Reviewed on Apr. 21, 2005 by Syd

For the experienced baker, this recipe is pretty straight forward and not a lot of work. The... MORE

Reviewed on Dec. 25, 2004 by JDVMD

I have been wanting to make this for some time. In one word -- disappointment. I made this for... MORE

Reviewed on Dec. 6, 2003 by CREMARIE

Absolutely sinful! I had some old port that I needed to use, and it turned out to be the most... MORE

Reviewed on Jul. 30, 2005 by DAVISTD

Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: ... MORE

Reviewed on Dec. 6, 2003 by zigmondo

oh, my god. Some of the best cake I have ever tasted. MORE

Reviewed on Apr. 19, 2006 by IIJUAN12

If you have the ingredients to make this recipe, I'd recommend making something else with... MORE

Reviewed on Oct. 1, 2007 by EILISH40

Have been looking for a cake with Port for some time and this hits the spot. Also I like... MORE