Bittersweet Chocolate Cabernet Sauvignon Butter Cake With Recipes

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BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE



Darkest Chocolate Cake With Red Wine Glaze image

The 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.

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Red Wine     Birthday     Engagement Party     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

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 red wine (such as Pinot Noir)
Special Equipment
A 9" springform pan

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly butter and flour pan. 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. Let cool completely.
  • Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
  • 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). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
  • For glaze and assembly:
  • 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. Whisk in powdered sugar.
  • Meanwhile, bring wine just to a boil in a small saucepan.
  • 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.
  • Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
  • DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

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