Cake: Cream together the butter and sugar until light and fluffy. Gradually add the whisked eggs. Add the cocoa powder, flour, baking powder and cinnamon (if used) and mix well. Stir in the red wine and vanilla essence and finally fold in the chocolate drops. Turn the batter into the prepared cake tin and bake for about 60 minutes or until done. Leave the cake to cool.
Chocolate sauce: Put all the sauce ingredients in a double boiler and heat, stirring continuously, until the chocolate has melted and the sauce is smooth and silky. Strain the sauce through a sieve to remove any lumps. Cool for 1-2 minutes and pour over the cake.
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