Lip Smacking Port Wine Chocolate Cake
Incredibly rich chocolate cake made even more decadent with the addition of port
10 (1 ounce) squares unsweetened chocolate
3/4 cup butter
5 egg yolks
3/4 cup white sugar
3/4 cup port wine
1/2 cup all-purpose flour
5 egg whites
1/2 teaspoon cream of tartar
3 tablespoons white sugar
1 cup chopped walnuts
6 (1 ounce) squares semisweet chocolate
1/2 cup butter
1-1/2 teaspoons corn syrup
1/2 cup port wine
1/2 teaspoon vanilla extract
Melt unsweetened chocolate, and 3/4 cup butter over the top of a double boiler
stirring occasionally until smooth. Set aside to cool. Preheat oven to 350° F.
In a large bowl, beat egg yolks and 3/4 cup sugar together
with an electric mixer on high speed for 2 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 to
soft peaks. Add 3 tablespoons sugar, and whip to stiff peaks. Carefully fold
into mixture chocolate batter along with the walnuts. Pour into a greased tube
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.
In a saucepan, over low heat, place chocolate chips, 1/2 cup
butter or margarine, corn syrup. Stir frequently until chocolate is melted. Stir
in the remaining port wine and vanilla until smooth. Set aside until cooled.
Glaze the cooled cake.
Makes 1 - 10 inch tube cake (14 servings)