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

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

470 calories; 37.6 g total fat; 117 mg cholesterol; 147 mg sodium. 33 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/30/2005
Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: This turns out much more like a torte in appearance and texture than a cake. Expect minimial rising and a very heavy but moist outcome. Also if guests don't like a heavy alcohol taste...back off on the port in the glaze. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/06/2003
While this cake tasted great I found that it was quite difficult to make. For one even though I followed the directions to the letter the cake didn't rise as much as I expected it should've. Secondly the glaze turned out much too thin so I added more chocolate and corn syrup to thicken it up enough for it to actually glaze the cake instead of being soaked up by the cake. All in all it tasted delicious but be prepared to monkey a bit with the recipe. Read More
(9)
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/30/2005
Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: This turns out much more like a torte in appearance and texture than a cake. Expect minimial rising and a very heavy but moist outcome. Also if guests don't like a heavy alcohol taste...back off on the port in the glaze. Read More
(10)
Rating: 5 stars
04/21/2005
For the experienced baker this recipe is pretty straight forward and not a lot of work. The result is a dense chocolate cake with a lot of flavor. Use good chocolate I recommend just using 14 ounces of a 85% chocolate - 10 melted in the batter and 4 in the glaze. The glaze is thin and is probably meant to be. Read More
(10)
Rating: 4 stars
07/30/2005
Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: This turns out much more like a torte in appearance and texture than a cake. Expect minimial rising and a very heavy but moist outcome. Also if guests don't like a heavy alcohol taste...back off on the port in the glaze. Read More
(10)
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Rating: 3 stars
12/06/2003
While this cake tasted great I found that it was quite difficult to make. For one even though I followed the directions to the letter the cake didn't rise as much as I expected it should've. Secondly the glaze turned out much too thin so I added more chocolate and corn syrup to thicken it up enough for it to actually glaze the cake instead of being soaked up by the cake. All in all it tasted delicious but be prepared to monkey a bit with the recipe. Read More
(9)
Rating: 1 stars
12/25/2004
I have been wanting to make this for some time. In one word -- disappointment. I made this for my husband's birthday. The flavor was good but it was nothing what I expected because of the work put into it. Very very labor intenstive. Lots of expensive ingredients. Husband loved it but I think I could have gotten the same results by adding port to a chocolate cake mix. Save your self the time expense and mess pass on this one. Read More
(7)
Rating: 5 stars
12/06/2003
Absolutely sinful! I had some old port that I needed to use and it turned out to be the most raved-about item on my menu! Read More
(5)
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Rating: 4 stars
10/01/2007
Have been looking for a cake with Port for some time and this hits the spot. Also I like heavy dark cakes but I put on my own chocolate glaze minus the Port. Thanks again. Contrary to other comments I didn't find this difficult to make - just a few more steps. A cake mix would definitely not taste the same. Read More
(4)
Rating: 3 stars
04/19/2006
If you have the ingredients to make this recipe I'd recommend making something else with them. This was okay. It was VERY dry. There are SO many better chocolate dessert recipes out there. Read More
(3)
Rating: 2 stars
11/22/2010
Disappointed in this recipe. I make a chocolate rasp port and thought this would be a great recipe. I used good chocolate but it did not help. It was dry and fell apart as it cooled. I still served it but everyone said there were much better desserts. I would not waste time making this. Read More
(3)
Rating: 5 stars
12/06/2003
oh my god. Some of the best cake I have ever tasted. Read More
(3)