Montare in planetaria Olva ®Thermo Gateaux MB e lo zucchero per 10 minuti circa, aggiungendo a seguire le uova a filo, fino ad ottenere un volume arieggiato. Unire delicatamente a mano il lievito, la cannella in polvere, la farina e il cacao, precedentemente setacciati, infine incorporare il vino e il cioccolato in gocce. Dressare il composto in stampi ben imburrati, con un diametro indicativo di 18-20 cm, e cuocere per 40 minuti circa in forno statico a 170°C a tiraggio chiuso, oppure in forno ventilato a 155°C.
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