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1
Chop your chocolate in small pieces ( be careful of your fingers ).
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2
For Cake:
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3
Preheat oven to 350u00b0F Generously brush a 12 cup bundt pan with melted butter. Dust the pan with flour. Melt chocolate on top of a double boiler over simmering water, and cool down.
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4
cream butter in large bowl until smooth. Add half the sugar and beat until fluffy.
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5
Add egg yolks 1 at a time, beating well after each addition.
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6
Sift cake flour and cocoa into small bowl, blend into butter mixture.
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7
Add melted chocolate and nuts and mix well.
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8
Egg whites.
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9
---------------.
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10
beat egg whites with cream of tartar in medium bowl until soft peak, and then beat some more adding sugar to a stiff peak.
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11
Fold 1/4 of whites into the batter to lighten.
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12
Gently cut,fold, turn to make a light airy batter.
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13
Transfer batter to prepared pan. Bake until top of cake forms crust but centre remains moist, about 50 minutes
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14
( cake will not rise to top of pan ).
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15
Transfer pan to rack. Immediately run a small sharp knife around cake pan sides and centre hold to loosen.
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16
Cool 15 minutes ( cake will fall).
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17
Turn cake out onto plate; cool. ( Can be prepared 1 day ahead.).
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18
Cover and let stand at room temperature.
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19
Glaze.
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20
melt chocolate add in port wine if you have then add cream and honey.
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21
Pour glaze over top of cake allowing the glaze to run down sides.
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22
Let stand 2 hours @ room temp -- and serve.
