Mulled Wine Cake with Chocolate Mulled Wine Ganache

The dough

1. Please preheat the oven to 170 ° / middle rail. Beat the soft butter in the food processor until frothy, the vanilla pulp can also be added at the same time. Then sprinkle in the powdered sugar, beat well, please let the eggs run in one by one, it is worth it. Let the ground hazelnuts trickle in. You can now add some mulled wine, yes, then comes the flour and the tbsp Add cocoa with the baking powder.
2. I had crushed the chocolate in the mixer, small pieces remained, but I added them to the dough. So now the baking pan from spraying (I use Back-Trenn-Sprey) (you can also use soft butter and breadcrumbs) pour in the dough, smooth it out and bake it in the middle rail at 170 ° for about an hour. A test stick would be appropriate. When it’s done let cool and cover. Because the next day it is cut in half and filled.

The ganache

1. Mix the 200 g cream with the mulled wine and chocolate in a small saucepan to a cream. “Don’t cook” The dough is halved, now I soak the base with mulled wine (everyone can decide how much). Then the ganache (which has cooled down a bit, but I prefer it in its liquid state because it penetrates the dough better can) not apply everything, we still need the coating. I also pressed the inside of the lid. Now put the lid on and cover with the remaining ganache. If you want, you can indicate gold pearls in the form of a star.
2. So the visit can come and we celebrate the 2nd Advent. Thank you for reading. I wish you a nice 2nd Advent Uschi
3. Attention: For the last picture, I got the permission to publish the picture. Greetings from the butterfly4