THE INGREDIENTS
200ml red wine (don't use anything expensive)
1 cinnamon stick
2 cardamom pods
4 cloves
1 vanilla pod
1 tsp orange essence
150g butter
250g caster sugar
60g cocoa powder
2 eggs
65g plain flour
1 tsp powdered cinnamon
THE RECIPE
Begin by mulling your wine. Pour the wine into a pan with the cinnamon stick, cardamom, cloves, vanilla and orange essence, and bubble on a gentle heat until the wine has reduced in volume by half. Remove from the heat and set aside.
Preheat your oven to 160C, and line an 8x8 inch tin with parchment. In a new pan, melt the butter, cocoa and sugar on a gentle heat. Once the butter is all melted and the mixture is smooth, remove from the heat and set aside. Using an electric whisk, beat the eggs for several minutes until thick, pale and volumous. Add the chocolate and wine mixtures, and beat briefly to mix. Add the flour and connamon and repeat.
Bake in the preheated oven for 15-20 minutes. They may take a little longer depending on your oven, but they're ready when they have the slightest wobble in the middle. Remove from the oven and allow to cool completely. Slice when cooled for a clean finish.
