Chocolate muffin with red wine

The finished cake can be sprinkled with powdered sugar or poured with icing.

Ingredients

• 200 g soft butter
• 100 g sugar
• 1 sachet of vanillin
• a pinch of salt
• 3 eggs
• 200 g flour
• 2 tbsp cocoa
• 1 tbsp cinnamon
• 2 tsp baking powder
• 100 g grated chocolate
• 50 g chopped walnuts
• 100 ml dry red wine
• 2 tbsp cognac or rum

Directions

1. Sift flour, cocoa, cinnamon and baking powder into a bowl. Pour cognac into wine. Mix nuts with grated chocolate.
2. Turn on the oven to heat up.
3. Beat the butter with a hand mixer (corolla nozzle) until white fluffy. Maximum speed.
4. Add sugar, vanilla and salt, beat for 3-4 minutes. Add eggs one at a time, beating at maximum for at least 30 seconds each.
5. Pour in half of the flour mixture, pour in the alcohol and mix a little at medium speed. Add the remaining flour and chocolate with nuts. Mix again.
6. Pour the batter into a cake pan, smooth it out.
7. Bake in the lower third of the oven at 180°C for fifteen minutes. Open the oven and use a sharp knife to make a cut about 1 cm deep along the cake.
8. Close the oven and bake for another 40 minutes.
9. Leave the cake in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.