How to Make Port Wine Chocolate Cake - A Step-by-Step Guide

Indulge in the rich and decadent flavors of Port Wine Chocolate Cake, a luscious dessert that combines the deep flavors of port wine with the velvety smoothness of premium chocolate. This cake is a perfect choice for any special occasion, whether it's a birthday celebration, a dinner party, or just a luxurious treat for yourself.

Boasting a moist and rich texture, this cake is a true chocolate lover's dream. The addition of port wine adds a complex sweetness and depth of flavor that eleva...

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Ingredients

  • 10 (1 ounce) squares unsweetened chocolate
  • ¾ cup butter
  • 5 egg yolks
  • ¾ cup white sugar
  • ¾ cup port wine
  • ½ cup all-purpose flour
  • 5 egg whites
  • ½ teaspoon cream of tartar
  • 3 tablespoons white sugar
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips
  • ½ cup butter
  • ½ tablespoon corn syrup
  • ½ cup port wine
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Servings: 14
  • Yield: 1 - 10 inch Bundt or tube pan

  • 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.
  • Nutrition

    470 cal.

    • Total Fat: 38g
    • Saturated Fat: 20g
    • Cholesterol: 117mg
    • Sodium: 147mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 5g
    • Total Sugars: 21g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 48mg
    • Iron: 5mg
    • Potassium: 321mg