½cupred wine(zinfandel, syrah, merlot or cabernet)
Rate this recipe!
Preheat oven to 325°. Lightly butter and flour pan. You can use cocoa powder instead of flour if you like. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a pan of simmering water. Don’t let the bowl touch the water. Stir until the chocolate is melted and then remove from heat. Let cool.
Once the chocolate is completely cooled, with an electric mixer beat one egg at a time into the mix. Be sure each egg is well incorporated before adding the next. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Stir the chocolate chips into the batter. Scrape batter into prepared pan and smooth till even.
Bake cake until top is firm and edges are slightly darkened about 45 minutes. You’ll want to start checking for doneness after 40 minutes. Insert a toothpick in the center to test for doneness. Let the cake cook completely before taking it out of the springform pan.
For the Glaze & Assembly:
You’ll use the same process for making the glaze…heat the chocolate, butter and salt in the heatproof bowl over simmering water. Stir until all is melted. Then, whisk in the powdered sugar.
Remove chocolate mixture from heat and stir in the wine; let cool until slightly thickened about 15 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours. Serve with a little dollop of whipped cream.
A 9” springform pan
I added chocolate chips to the batter so that little morsels of chocolate would pop up here and there as you enjoy it. Also, I reduced the cooking time originally called for. You’ll want to keep an eye on this one as it cooks.