Red wine cream cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 250 g butter
• 250 g sugar
• 1 pinch of salt
• 4 eggs (size M)
• 250 g flour
• 1 tsp cinnamon powder
• 2 tsp cocoa powder
• 2 tsp baking powder
• 475 ml red wine
• 50 g chocolate coating, whole milk
• 50 g dark chocolate coating
• 8 sheets of gelatin
• 3 tbsp jam (blackcurrant jelly)
• 2 packs of flavoring (orange peel)
• 90 g powdered sugar
• 500 g whipped cream

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

ideal for the Advent season

First, finely grate the chocolate. Cream together the butter, sugar, and salt until creamy. Beat in the eggs one at a time. Mix the flour, cinnamon, cocoa, and baking powder. Stir in alternately with 125 ml of red wine. Fold in the chocolate. Line the bottom of a 26 cm springform pan with baking paper and pour in the batter. Bake at 175°C for about 1 hour (test with a skewer!). Loosen the cake from the side of the springform pan, turn it out, and remove the baking paper. Let the cake cool. Meanwhile, chop the chocolate coating and melt it over a warm water bath. Place the chocolate coating on a baking sheet lined with baking paper and spread it out with a tablespoon or palette knife. Let it dry. Soften the gelatin. Mix together 350 ml red wine, blackcurrant jelly, and one sachet of Orangeback and bring to a boil. Let it cool slightly, squeeze out the gelatin and dissolve it in the wine. Remove 4 tablespoons of jelly and chill. Mix the powdered sugar and one sachet of Orangeback. Whip the cream until stiff and fold in the red wine drop by drop. Place a cake ring around the cake and spread the wine cream on top. Refrigerate for 2 hours. Break the chocolate coating into pieces and place it on the edge of the cake. Finely chop the jelly and sprinkle it over the cake.