Darkest Chocolate Cake with Red Wine Glaze

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Ingredients are as follows: 

Cake:

• 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

Directions:

For cake:

Preheat
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
   spatula.
7. Let cake stand at room temperature until glaze is set, 2–3
   hours.
8. Slice, serve and enjoy!
   Recipe and photo provided by EpicuriousWines