8 ounces bittersweet chocolate 70% finely chopped (at least cacao)
4 large eggs
0.3 cup flour all-purpose plus more for pan
0.5 teaspoon kosher salt
0.5 cup powdered sugar
0.5 cup red wine (such as Pinot Noir)
1 cup sugar
0.3 cup butter unsalted cut into small pieces ()
Equipment
bowl
frying pan
sauce pan
oven
whisk
wire rack
hand mixer
spatula
offset spatula
Directions
Preheat oven to 325°F. Lightly butterand flour pan.
Heat chocolate, sugar, and1 cup butter in a heatproof bowl set over asaucepan of simmering water (bowl shouldnot touch water), stirring, until chocolateis almost completely melted, about 3 minutes;remove from heat and continue tostir until chocolate is completely melted.
Letcool completely.
Using an electric mixer on medium speed,add eggs to chocolate mixture 1 at a time,beating to blend after each addition. Beatuntil mixture has a mousse-like consistency.Reduce speed to low and add salt and 1/3 cupflour; mix until smooth. Scrape batter intoprepared pan; smooth top.
Bake cake until top is firm and edgesare slightly darkened, 55–65 minutes (relyon visual cues; a tester inserted into cake'scenter will come out clean before cakeis truly done).
Transfer pan to a wire rackand let cake cool completely in pan beforeturning out.
Heat chocolate,butter, and salt in a heatproof bowl setover a saucepan of simmering water (bowlshould not touch water), stirring, untilchocolate and butter are melted, about5 minutes.
Whisk in powdered sugar.
Meanwhile, bring wine just to a boil in asmall saucepan.
Remove chocolate mixture from heatand whisk in wine; let cool until slightlythickened and a rubber spatula leaves a trailin mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmedbaking sheet.
Pour glaze over cake andspread it across the top and over the edgeswith an offset spatula.
Let cake standat room temperature until glaze is set,2–3 hours.
DO AHEAD: Cake can be made andglazed 2 days ahead. Chill. Bring to roomtemperature before serving.
