Chocolate ruby cake
150ml red wine 310g unsalted butter, plus extra for greasing 250g caster sugar 3 eggs 500g dark chocolate 150g plain flour 1 tsp baking powder 125g icing sugar 23cm round loose-bottomed cake tin baking paper
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tin with baking paper. In a large bowl, whisk together the sugar and eggs with an electric whisk for 2-3 mins until the mixture doubles in volume.
Break 250g of the dark chocolate into a microwaveable bowl, then microwave for 1-1½ mins until it can be stirred smooth. Whisk the chocolate into the egg mixture thoroughly, then mix in 25ml of red wine. Fold in the flour and baking powder, then melt 250g of the butter in a microwaveable bowl in the microwave for 1 min until a liquid. Stir the melted butter into the batter, then transfer to the prepared tin.
Bake for 35-40 mins until an inserted metal skewer comes out clean. Allow to cool completely before removing from the tin and placing on a wire rack over a plate.
To the make the icing, break the remaining chocolate into pieces and place in a microwaveable bowl, then add the remaining butter. Microwave for 1-1½ mins until it can be stirred smooth. Stir in the icing sugar.
Pour the remaining wine into a large saucepan and bring to the boil. Stir in the chocolate mixture until completely combined. Leave to stand for 8 mins, then stir and pour over the cake. Allow the cake to stand for 1 hr until the icing has set, then serve.