Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.
Beat together the butter, sugar, egg yolks and red wine using the whisk on a hand mixer until the mixture is light and fluffy. Stir in the chocolate. Mix together the almonds, flour and biscuits and stir into the cake mixture. Beat the egg whites with the salt until stiff and fold into the mixture.
For approx. 60 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick all over with a wooden skewer.
Red wine glaze
Combine the wine and icing sugar, pour over the warm cake, leave to stand for approx. 15 mins. then remove from the tin.
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Pour the icing over the cake and leave to set.