plummy-berry notes of red wine are highlighted when mixed with
chocolate and butter into a glaze that drips over the edges of this
decadent dark chocolate cake.  It’s the perfect way to ring in the holidays! 

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 1;var pfImageDisplayStyle = ‘right’;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’’}else{js=’’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();

Print Friendly and PDF 
Ingredients are as follows: 


  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup all-purpose flour, plus more for pan
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup sugar
  • 4 large eggs
  • 3/4 teaspoons kosher salt

Glaze and assembly:

  • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1/2 cup Epicurious Cabernet Sauvignon


For cake:

oven to 325°F.  Lightly butter and flour pan. 

  1. Heat chocolate, sugar, and
    1 cup butter in a heatproof bowl set over a saucepan of simmering water
    (bowl should not touch water), stirring, until chocolate is almost
    completely melted, about 3 minutes; remove from heat and continue to
    stir until chocolate is completely melted.
  2. Let cool completely.
  3. Using
    an electric mixer on medium speed, add eggs to chocolate mixture 1 at a
    time, beating to blend after each addition.
  4. Beat until mixture has a
    mousse-like consistency. Reduce speed to low and add salt and 1/3 cup
    flour; mix until smooth.
  5.  Scrape batter into prepared pan; smooth top.
  6. Bake
    cake until top is firm and edges are slightly darkened, 55–65 minutes
    (rely on visual cues; a tester inserted into cake’s center will come out
    clean before cake is truly done). 
  7. Transfer pan to a wire rack and let
    cake cool completely in pan before turning out.         

For glaze and assembly:

  1. Heat
    chocolate, butter, and salt in a heatproof bowl set over a saucepan of
    simmering water (bowl should not touch water), stirring, until chocolate
    and butter are melted, about 5 minutes.
  2. Whisk in powdered sugar.
  3. Meanwhile, bring wine just to a boil in a small saucepan.
  4. Remove
    chocolate mixture from heat and whisk in wine; let cool until slightly
    thickened and a rubber spatula leaves a trail in mixture when stirring,
    8–10 minutes.
  5. Set
    cake on a wire rack set over a rimmed baking sheet.
  6.  Pour glaze over
    cake and spread it across the top and over the edges with an offset
  7. Let cake stand at room temperature until glaze is set, 2–3
  8. Slice, serve and enjoy!
    Recipe and photo provided by EpicuriousWines