- Susan

Ingredients
Serves 10 to 12
FOR THE CAKE
Nonstick vegetable cooking spray
4 ounces bittersweet chocolate
1 cup red wine, such as cabernet sauvignon
1/3 cup whole milk
1 3/4 cups granulated sugar
2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature
3 large eggs, slightly beaten
2 1/4 cups all-purpose flour
1 box (.3 ounce) sugar-free black cherry gelatin
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE WINE GLAZE
2 tablespoons unsalted butter, at room temperature
1/2 cup red wine, such as cabernet sauvignon
1 cup confectioners’ sugar, plus more for serving
1/2 teaspoon pure vanilla extract
Directions
Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
Prepare the glaze: Combine the butter, wine, and confectioners’ sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
Dust cake lightly with confectioners’ sugar. Slice cake and drizzle with glaze.
References :

9 oz. butter
2 c. sugar
4 eggs
1 tbsp. cinnamon
4 oz. finely grated unsweetened chocolate
2 tbsp. cocoa
2 c. flour (3 tbsp.)
3/4 c. red wine
3 1/2 tsp. baking powder

Beat softened butter, eggs and sugar until creamy. Add cinnamon, cocoa and grated chocolate, baking powder and flour. Mix well. Add red wine. Pour into greased baking form (loaf pan). Bake at 350-390 degrees for 1 hour. Glaze with rum glaze (confectioners’ sugar and rum or lemon juice). Keeps well.

JM
References :

Topping
30g butter
60g light brown sugar
15g cocoa
150ml cream
50g dark chocolate

Method:
Cream butter and sugar. Add eggs one at a time. Add dry ingredients with the red wine and vanilla. Fold through the chocolate. Bake in a 20cm springform pan for 45 minutes at 180 degrees or until cooked. Place on a cake rack.

Topping
Cook ingredients at a low heat until chocolate melts. Pour over warm cake.
References :