INGREDIENTS:

12 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, chopped
2 cups Port wine
1 cup (packed) brown sugar
8 large eggs, beaten

INSTRUCTIONS:

Preheat oven to 350. Line bottom of 9-inch cake pan with 2-inch sides with parchment.
Place all chocolate in large bowl. Place over a pan of simmering water to melt. Put wine
in non reactive pan. Reduce by half. Put butter and brown sugar into a medium
saucepan, place over low heat to melt, stirring to dissolve sugar. Add to chocolate.
Whisk until smooth. Cool slightly. Whisk in eggs and reduced Port wine.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water
into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set
and tester inserted into center comes out with a few moist crumbs attached, about 1
hour. Remove pan from water. Chill cake for 4 hours or more.

Cut around pan sides to loosen cake. Place pan bottom over low heat for 20 seconds,
warming slightly to release cake. Place platter over pan. Hold pan and platter together
tightly and invert. Lift off cake pan and peel off parchment.

To slice run a thin bladed knife under hot water, wipe dry and slice. Repeat each time.

Serve with any berry or fruit sauce. A nice glass of Port is a must.