Cream 250 g butter, 1 pinch of salt, 1 packet of vanillin sugar and 225 g sugar. Stir in the eggs one by one. Mix 350 g flour, cocoa, cinnamon and baking powder and stir in alternately with the red wine. Stir in grated chocolate. Pour the dough into a greased, floured box form (13 cm wide x 30 cm long, 9 cm deep, 2 3/4 litres capacity), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. For the crumbles, dice 75 g butter. Put 150 g flour, 75 g sugar, 1 pinch of salt, 1 packet of vanillin sugar, egg yolk and butter in a bowl. Work into crumbles with your hands. Crumble 25 g Amarettini and work into the crumbles. Pour the crumbles onto the cake after 20 minutes of baking time. Cover the cake with aluminium foil 15 minutes before the end of the baking time. Remove from the oven, place on a rack and let it cool. Carefully turn out of the tin and let it cool down. Serve decorated with 25 g Amarettini. Whipped cream tastes good with it
waiting time approx. 2 hours
For the crumbles, use 1 basic recipe and add 25 g crumbled Amarettini