Best Port Wine Chocolate Cake Recipes

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PORT WINE CHOCOLATE CAKE



Port Wine Chocolate Cake image

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

Provided by MARBALET

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 15

10 (1 ounce) squares unsweetened chocolate
¾ cup butter
5 egg yolks
¾ cup white sugar
¾ cup port wine
½ cup all-purpose flour
5 egg whites
½ teaspoon cream of tartar
3 tablespoons white sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
½ cup butter
½ tablespoon corn syrup
½ cup port wine
½ teaspoon vanilla extract

Steps:

  • 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.
  • 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 : Calories 470.2 calories, Carbohydrate 33 g, Cholesterol 116.7 mg, Fat 37.6 g, Fiber 4.7 g, Protein 7.2 g, SaturatedFat 20.1 g, Sodium 146.9 mg, Sugar 20.6 g

VANILLA, CHOCOLATE AND KAHLUA CHIFFON CAKE WITH PORT WINE AND RASPBERRY SAUCE



Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce image

Provided by Food Network

Categories     dessert

Yield 16 servings

Number Of Ingredients 14

2 cups sifted cake flour
1 1/2 cups sugar, divided
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sunflower oil
2 tablespoons Kahlua or other coffee flavored liqueur
2 tablespoons pure vanilla extract
7 large egg whites
1 teaspoon cream of tartar
Nonstick cooking spray or oil to brush on baking pan
Port Wine and Raspberry Sauce (see below)
1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional)

Steps:

  • Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
  • In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

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