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
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 350F (175C)
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.