- unsalted butter at room temperature - 6 st. spoons
- dark brown sugar - 3/4 Cups
- sugar - 1/4 cup
- large egg - 1 piece (plus 1 egg yolk at room temperature)
- red wine - 3/4 Cups
- vanilla extract - 1 teaspoon
- flour - 1 cup (plus 1 tablespoon)
- cocoa - 1/2 cup
- soda - 1/8 teaspoons
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- ground cinnamon - 1/4 teaspoons
- cheese mascarpone - 1/2 cup (cream)
- cooled fat cream - 1/2 cup (cream)
- of sugar - 2 items. spoons (cream)
- vanilla extract - 1/4 teaspoons (cream)
1. Preheat the oven to 160 degrees. Pull the round cake form with parchment, grease it with butter and lightly sprinkle with flour or sprinkle with non-stick oil in the spray. In a large bowl, mix butter at medium speed with a medium speed. Add sugar and whisk for about 3 minutes. Add egg and yolk, beat. Then beat with red wine and vanilla extract. Sift the flour, cocoa, soda, baking powder, cinnamon and salt together over the egg mixture. Stir with a rubber spatula. 2. Put the dough into the prepared form. Bake for 25-30 minutes until the knife inserted into the cake, will not leave clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. 3. Allow the cake to cool in the form of 10 minutes, then remove from the mold and allow to cool completely on the grate. This cake is well stored both at room temperature and in the refrigerator. If desired, you can sprinkle the cake with powdered sugar. 4. To prepare the cream, whip the mascarpone, cream, sugar and vanilla extract together with a mixer. Decorate each slice of cake with cream. You can cool the cake up to 4 hours before serving.
Servings: 4