Butter softened at room t. The oven turn on the heating a t 180 degrees. Cake pan with baking paper (or grease with butter and sprinkle with flour). In a small bowl, mix the dry ingredients: flour, salt, baking powder, cinnamon. Almond grind in a blender to a flour. 50 grams of chocolate to melt for a couple.

Mixer for several minutes, beat soft butter with sugar and vanilla until fluffy state. Continuing to whisk, one by one add eggs. In a bowl with the butter-egg mixture sift dry ingredients. Add ground almonds and mix everything with a spoon until smooth.

Add melted (and slightly cooled) chocolate and red wine. With mixer on low speed, mix the mass until smooth fragrant dough, which lazily dripping from a spoon.

Spread the batter in the prepared pan, filling it 3/4 of the height. I did one large cake and four small "brick". Bake cupcake in preheated oven for one hour (or until dry skewers). Little cupcakes a half hour. The finished cake was allowed to cool to warm in shape. I made the mistake of deciding to get a hot little muffin. It literally crumbled in my hands.

While the cake is warm, heavily grease the top of cranberry jam (or any jam sour). A couple melt the chocolate and butter, mix up until a homogeneous glaze. Put frosting on top of jam.

Perhaps it is necessary to give glaze to harden, but... :) For the recipe many thanks to Svetlana (ingwervanille)!