As written it sounds like one is to reserve the mixture with eggs. I have never seen a glaze with eggs and wanted to clarify. Seems like it would be the cabernet, cocoa, butter and sugar.
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That's how we tested it, after having added the eggs! It's an unusual step, but we didn't have any problems with it.
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You bring up a great point. This is actually how we made the cake and it turned out beautifully. The glaze is poured over the still-hot cake -- still, you should only make this with eggs you trust.