Chocolate Bowls with Port Wine Ice Cream, Small Red Wine Cakes with Raspberries

Beat the butter until frothy and slowly add sugar, vanilla sugar and eggs. Mix the flour, cocoa, baking powder and cinnamon together and gradually add. Meanwhile stir in the red wine and fold in the chocolate sprinkles. Bake in a preheated oven (180 degrees fan-assisted) for 1 hour. For smaller baking molds, the baking time can be reduced to 0.5 - 0.75 hours.

In a metal mixing bowl, beat the egg yolks, sugar and port wine until frothy. Then put the bowl in a very hot water bath and beat the mixture with a whisk until a solid consistency forms. Then place the bowl in a very cold water bath and keep stirring until the mixture reaches a cold temperature. Whip the cream until stiff and fold in airy. Freeze the mass overnight. Remove the ice from the refrigerator 30 minutes before serving and place in the refrigerator.

Put the almonds in a pan without fat and fry them, candy with sugar and then let them cool. Inflate the balloons to the size of a pear and attach a small cord. Melt the chocolate in a water bath at moderate heat (at a low temperature). Dip the round side of the balloons two-thirds into the chocolate. Let it dry and ideally hang it up. Throw the almond brittle on the chocolate. Let it set in a cool environment for about two hours. After the waiting time, let the air out of the balloon and remove it. Then place in the refrigerator. Put a scoop of port wine ice cream in the bowl. Arrange the dessert plate with cakes and raspberries.