Ingredients
1 pound semisweet chocolate, chopped1 cup butter, cubed1/4 cup dry red wine8 large eggs, room temperature1/2 cup sugar1 teaspoon vanilla extractGANACHE:9 ounces bittersweet chocolate, chopped1 cup heavy whipping cream2 fresh rosemary sprigs
Preparation
Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature.
Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment.
Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.
