1. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) loaf pan with baking parchment or grease and dust with flour. Set aside.

 

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix in well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, baking soda, cinnamon, salt, cocoa and the ground almonds. Add to the bowl alternating with the red wine and mix until just combined. Fold in the chopped chocolate (keep about 2 tablespoons for the decoration). Pour the batter into the prepared loaf pan, smooth out the top and bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the pan for about 15 minutes, then remove carefully from the pan and let cool down completely on a wire rack.

 

3. Chop the chocolate for the glaze and add together with the coconut oil to a heatproof bowl, place on a pot with simmering water and melt. Mix until well combined. Take off the heat and let cool down a bit – the glaze should not be too runny. Pour over the cake and sprinkle with the remaining chopped chocolate. Let dry before cutting into slices.