In a small bowl, melt 50g of dark chocolate on a bain marie or in the microwave.

In a measuring cup, pour 125ml of semi-dry red wine.

In different, larger bowl measure the flour, add cinnamon, cocoa and salt.

Mix in the walnuts, raisins and baking powder, stir everything well.

Now we actually start cooking the cake:

- In a large bowl, combine  250g of room temperature softened butter with sugar, beat well with the mixer;

- Add one egg at a time, stirring constantly after each one;

- Beat in the flour, the nuts and the cocoa, pour the wine and stir the mixture well with a whisk or mixer;

- At the end, pour in the 50g of melted chocolate, mix again.

Pour the batter into a springform pan (28-30 cm) lined with baking paper.

Even out with a spatula or spoon.

Bake in the preheated oven at 175 degrees C for 40-45 minutes, but use the toothpick test before removing it.

Let cool completely, in the pan, for 2-3 hours.

Now carefully remove the sides of the pan (slide a knife around the sides), turn the cake out onto a plate or platter.

Spread 4-5 tablespoons of your favorite jam on top.

In a bowl melt 70g of dark chocolate together with 50g of butter, mix well and pour this icing over the layer of jam.

Even out carefully with a spoon.

Finally, top with some chopped walnuts or almond flakes and you're ready.

You can serve it right away and the icing will be more runny.

If you refrigerate for 1 hour, the icing will harden and will be easier to handle, slice and serve.

On the 2nd day I noticed the texture was slightly firmer because the cake was cold, but it was still tender and fluffy.

I highly recommend the recipe, it's really good and interesting.

Enjoy!