Red wine hazelnut cake

Ingredients for 1 servings:

• 250 g margarine, soft
• 6 eggs
• 220 g sugar
• 1 tbsp vanilla sugar, or vanilla seeds from one pod
• 1 tsp, heaped cinnamon
• 1 tbsp, levelled cocoa powder
• 200 g spelt flour (wholemeal)
• 50 g cornstarch
• ½ pack of cream of tartar baking powder
• 150 g hazelnuts, ground
• 150 g dark chocolate shavings
• 150 ml red wine, Dornfelder, or a little more
• 1 tbsp rum
• Fat, for the shape
• Hazelnuts, for the mold
• 300 g icing sugar, for the glaze
• Red wine, for the glaze
• Chocolate decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy!!!

Preheat oven to 175°C. Grease a ring or Bundt cake pan with margarine and sprinkle with ground hazelnuts. Mix soft margarine, eggs, sugar, and vanilla sugar in a food processor for at least 5 minutes until very foamy. Mix the flour, cornstarch, baking powder, cinnamon, cocoa powder, hazelnuts, and grated chocolate and stir into the foam. Slowly add the red wine and rum and continue stirring until a creamy batter forms. Pour the batter into the ring or Bundt cake pan and bake the cake for 1 hour. Let rest in the switched-off oven for another 15 minutes, then open the oven door and let stand for another 10 minutes. Let the cake cool briefly and turn out onto a wire rack. While still lukewarm, cover with powdered sugar and red wine glaze and decorate with chocolate decorations as desired.