Red wine chestnut cake

Ingredients for 1 servings:

• 300 g chestnuts, pre-cooked
• 4 eggs
• 300 g sugar
• 200 ml oil, tasteless
• 200 ml red wine
• 300 g flour
• 1 tsp cinnamon
• 100 g chocolate shavings
• 1 packet of baking powder
• 20 g butter
• 200 g dark chocolate coating
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

Palatinate red wine cake

First, finely chop (or grind) 200g of the chestnuts. Preheat oven to 180°C (top/bottom heat). Grease and flour the tin. Beat the eggs with 250g of sugar until thick and creamy. This takes about 5-10 minutes. Add the oil and red wine while stirring. Mix the flour with the baking powder, cinnamon, chopped chestnuts, and chocolate shavings and stir in. Pour the batter into the prepared tin and bake in the hot oven for about 55-60 minutes. After baking, let the cake rest briefly, then turn it out of the tin and cool completely. For the chestnut brittle, roughly chop the remaining chestnuts. Melt the butter in a non-stick pan and caramelize the remaining sugar in it. Add the chestnuts and heat while stirring. Spread the mixture on a piece of aluminum foil, let it cool, and then crumble it. Melt the chocolate coating, cover the cake with it, and sprinkle with chestnut brittle.