Bensons Deep Dark Chocolate Cake - cooking recipe

Ingredients

7 ounces bittersweet chocolate
1 cup unsalted butter, room temp
1 cup sugar
6 large eggs, separated
3 tablespoons cake flour
3 tablespoons unsweetened cocoa powder
1 cup ground walnuts, chopped fine
1 pinch cream of tartar
glaze
4 ounces semisweet chocolate
1/4 cup whipping cream
2 1/2 tablespoons honey
1 ounce port wine

Preparation

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