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Port Wine Chocolate Cake
April 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.

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