|120 ml||red wine|
|250 g||soft butter|
|1 tsp||vanilla extract|
|2 tsp||baking powder|
|½ tsp||baking soda|
|2 tbsp||cocoa powder|
|100 g||ground almonds|
|250 g||dark chocolate (divided)|
|1 tbsp||coconut oil|
|butter for greasing|
Preheat the oven to 175°C/ 350°F. Grease a loaf pan and line with parchment paper, if needed. Set aside. Beat the butter and sugar in a large bowl until light and airy. Add the eggs one at a time and beat thoroughly. Add the vanilla extract and stir to combine. Mix the flour with the baking powder, baking soda, cinnamon, salt, cocoa, and ground almonds in a separate large mixing bowl.
Add the red wine to the bowl alternately with the flour mixture and stir until just combined. Chop some of the chocolate and fold it into the batter.
Transfer the batter to the prepared pan, smooth, and bake for approx. 60 – 70 min. The cake is done when a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool in the mold for approx. 15 min., then gently remove from pan and allow to cool completely on a cooling rack.
For the glaze, break some of the remaining chocolate into pieces and melt together with the coconut oil in a heatproof bowl set over a pot of simmering water. Stir gently until melted. Remove from the heat and let cool down slightly to thicken.