Newman's Port Chocolate Cake
10 (1 oz.) squares unsweetened chocolate
3/4 cup butter
5 egg yolks
3/4 cup white sugar
3/4 cup Newman's Port
1/2 cup all-purpose flour
5 egg whites
1/2 tbsp. cream of tartar
3 tbsp. white sugar
1 cup chopped walnuts
6 (1 oz.) squares semisweet chocolate chips
1/2 cup butter
1/2 tbsp. corn syrup
1/2 cup Newman's Port
1/2 teaspoon vanilla extract
DIRECTIONS:
Melt unsweetened chocolate and 3/4 cup butter over the top
of a double boiler, stirring occasionally until smooth. Set
aside to cool. Preheat oven to 350o F (175o C).
In a large bowl, beat egg yolks and 3/4 cup sugar together
with an electric mixer on high speed for 2 minutes.
Gradually stir in the 3/4 cup Newman's Port and flour. Fold
in the cooled chocolate mixture.
In a clean bowl, whip egg whites with cream of tartar to
soft peaks. Add 3 tbsp. sugar and whip to stiff peaks.
carefully fold into mixture chocolate batter along with
walnuts. Pour into a greased tube 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.
In a saucepan, over low heat, place chocolate chips, 1/2 cup
butter or margarine and corn syrup. Stir frequently until
chocolate is melted. Stir in the remaining port and vanilla
until smooth. Set aside until cooled. Glaze the cooled cake.
Makes 1 - 10 inch tube cake.
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