for 12 pieces

Chocolate

200 g

dark chocolate, 85 % cocoa

Cake mixture

140 g	butter, soft
230 g	sugar
5	egg yolks
1 dl	red wine
140 g	ground almonds
50 g	white flour
140 g	biscuits (e.g. Spekulatius, finely ground in a food processor)
5	egg whites
1 pinch	salt

Red wine glaze

2 dl	red wine
70 g	icing sugar

Icing

150 g	dark chocolate (70% cocoa)
50 g	butter

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.

Cake mixture

Beat together the butter, sugar, egg yolks and red wine using the whisk on a hand mixer until the mixture is light and fluffy. Stir in the chocolate. Mix together the almonds, flour and biscuits and stir into the cake mixture. Beat the egg whites with the salt until stiff and fold into the mixture.

Bake

For approx. 60 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick all over with a wooden skewer.

Red wine glaze

Combine the wine and icing sugar, pour over the warm cake, leave to stand for approx. 15 mins. then remove from the tin.

Icing

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Pour the icing over the cake and leave to set.

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