Summary

Ingredients

• 250 g butter
• 200 g raw cane suar
• 4 egg (s)
• vanilla
• 1 teaspoon cinnamon
• 1 teaspoon, heaped cocoa powder without sugar, slightly de-oiled
• 100 g chocolate flakes, dark
• 250 g spelled flour, 630
• Baking powder, optional
• 80 ml grape juice, red or other red fruit juice
• 200 g chocolate, possibly dark
• 25 g coconut fat
• Crumbs and butter for the pan

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Instructions

1. Gently melt the butter and stir in the raw cane sugar, dissolve in it and allow to cool.
2. Stir the eggs one after the other into the cooled butter-sugar mixture. Add spices and some of the juice. Mix cocoa powder and chocolate flakes with the flour, add baking powder if necessary. Stir the flour mixture into the butter mixture, gradually adding fruit juice until a smooth dough is formed.
3. Put the dough in a wreath form sprinkled with butter and breadcrumbs and bake at 180 degrees (convection 160) for about 40-60 minutes. Please do the chopsticks test.
4. After cooling, the cake can be covered with a glaze, for example, heat the coconut oil, remove it from the stove, dissolve the chocolate in it and spread it over the cake. If the glaze sets too quickly, heat it up again a little, preferably in a water bath. Continue spreading.
5. The cake can also be baked 2 days in advance. Then covered with glaze and let cool in aluminum foil.