Dark Chocolate Cake with Red Wine Glaze

I love this recipe from Epicurious for Dark Chocolate Cake with Red Wine Glaze. It's perfect for an elegant New Year's Eve dinner. The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze the drips over the edges of this decadent dark chocolate cake. You might want to bookmark this cake for Valentine's Day, too!

FYI:  Epicurious, one of the most trusted voices in food, has recently launched of a new collection of custom designed wines – Epicurious Wine - for people who love to cook, use great ingredients, and want to make sure their wine works just as well in their wine glass as it does in their pan sauce. Carefully blended in Sonoma, CA by award-winning winemaker Linda Trotta and Epicurious staff, the signature varietals include a robust Cabernet Sauvignon as well as a delicate Chardonnay.

DARK CHOCOLATE CAKE WITH RED WINE GLAZE

Ingredients

Cake:
1 cup 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 tsp kosher salt

Glaze and assembly:
8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1/4 cup unsalted butter, cut into small pieces
1/2 tsp kosher salt
1/2 cup powdered sugar
1/2 cup Epicurious Cabernet Sauvignon

PREPARATION

For cake:

Preheat oven to 325°F. Lightly butter and flour 9" cake pan. Heat chocolate, sugar, and 1 cup butter in heatproof bowl set over 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 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 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.