Preheat oven to 325℉ and place the oven rack second from the top. Prepare a 10-inch springform pan by lining with parchment paper and greasing generously with butter.
In a small saucepan heat the red wine, sugar, and salt on medium low, stirring until the sugar completely dissolves. Transfer to a measuring cup to cool.
Place chocolate chips in a large glass bowl. To melt chocolate, microwave in three to four 30-second intervals stirring with a rubber spatula each time. (Or use double-boiler method to melt.)
Once the chocolate chips are completely melted, stir in 1 cup of cubed butter 2 pieces at a time, until smooth.
Using a whisk or hand mixer slowly stream the red wine mixture into the melted chocolate.
Crack eggs into a liquid measuring cup and add vanilla to the cup. Then whisk eggs into the batter one at a time.
Add sifted cocoa powder and mix until batter is smooth.
Pour cake batter into prepared pan.
Bake for 40-45 minutes until the outer edge looks cooked and the center appears to be wet but firm to the touch. Leaving the cake in the pan, allow to cool at room temperature on a wire rack for at least 4 hours, preferably overnight.
Cover the cake with sifted cocoa powder or powdered sugar.
Using a large spatula, carefully transfer the cake to a serving dish. Serve with macerated strawberries, fresh whipped cream, or ice cream.
For the Strawberries:
Place prepared strawberries in a large glass bowl, stir in cooking wine and sprinkle with sugar.
Allow to stand at room temperature for 30 minutes before serving.
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