Red Wine Cake

For the red wine cake, first prepare the sponge. To do this, grate the chocolate with a food processor or on a kitchen grater. Preheat the oven to 180°C (convection oven 160°C). Grease the loaf pan and dust with flour.

Beat the butter, sugar and vanilla sugar with the beaters of a hand mixer until very fluffy. Stir in one egg at a time until thoroughly blended. Mix the flour with baking powder, cinnamon and cocoa powder well and fold in just briefly. Finally, stir the grated chocolate with red wine and almonds into the batter.

Pour the batter into the prepared pan and smooth it out. Bake in the oven (bottom) for about 1 hour. Remove the cake and let it cool for 10 minutes, then turn it out of the pan onto a cooling rack and let the cake cool completely.

For the glaze, stir together the powdered sugar and red wine until smooth. Spread over the cooled red wine cake with a tablespoon and allow to set.

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