Red Wine Chocolate Cake

Preheat the oven to 350°F (177°C). Butter a 9-inch (23-cm) springform cake pan and line the bottom with parchment paper.
In a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water), melt the 5 1/2 ounces 70% dark chocolate, stirring a little to help it along. Remove the bowl and let it cool a little.
In a stand mixer fitted with the paddle attachment, beat the 14 tablespoons unsalted butter and 1 1/2 cups dark brown sugar until fluffy and lighter in color. Add the 5 large eggs, one at a time, beating well after each addition.
In a medium bowl, sift together the 3 tablespoons cocoa powder, 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of fine sea salt, and then fold the mixture into the batter. Stir in the 1/2 cup full-bodied red wine and the finely grated zest of 1 orange and then stir in the melted 4 1/2 ounces 70% dark chocolate.
Scrape the batter into the prepared pan and bake until a skewer inserted into the middle comes out with just a few moist crumbs attached, 30 to 40 minutes.
Let the cake cool in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.

In a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water), melt the 4 1/2 ounces 70% dark chocolate, stirring a little to help it along.
Remove the bowl and pour in the 1/2 cup heavy cream and 2 tablespoons ruby port, stirring until the mixture is smooth, and then whisk in the 3 tablespoons confectioners’ sugar. Let cool a few minutes (though don’t leave it until it has set).
Pour the glaze over the cake and let the glaze set at least a few minutes before serving.
☞ TESTER TIP: If you have any glaze leftover, stash it in the fridge for a couple of hours, then roll the mixture into tablespoon-sized balls and coat in cocoa powder, nuts, or sprinkles. Voila! Truffles!