Ingredients:
9x13 inch (40x30 cm) Pyrex or other deep baking dish
some grease
100 g semisweet chocolate
250 g (2 1/2 sticks) butter or margarine
250 g all-purpose wheat flour
10 g unsweetened cocoa powder
3 leveled teaspoons baking powder
125 g sugar
1 teaspoon vanilla extract
4 eggs
100 ml red wine
150 g semisweet chocolate chips
to soak the cake:
125 ml (1/2 cup) red wine
for the glaze
200 g semisweet chocolate
1 tablepoon heavy whipping cream, half and half or vegetable oil
Preparation:
1. Grease baking dish and preheat oven to 180 degrees Celsius (350F).
2. Melt butter or margarine in a bowl. Melt chocolate over a water bath.
3. Sift flour into a bowl. Add cocoa, baking powder, sugar, vanilla extract, eggs, red wine, melted butter and melted chocolate. Using an electric hand mixer whisk all ingredients until a smooth batter has formed. Fold in chocolate chips, then pour batter into greased baking dish.
4. Bake cake for about 20-25 min at 180 degrees Celsius (350F) or until toothpick comes out clean.
5. Remove cake from oven, then soak cake evenly with red wine, let cake fully cool down.
6. Melt chocolate over a water bath at low heat. Add 1 tablespoon heavy whipping cream or half and half (I prefer those over oil), spread chocolate evenly over cake.
7. Using a baking comb decorate cake by making a pattern in the chocolate cake. Serve when chocolate has fully cooled down.
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