- 250 g soft butter
- 250 g sugar
- 1 packet vanilla sugar
- 5 eggs
- 250 g Küchenmeister Corn Flour
- 20 g cocoa powder
- 1/2 packet baking powder
- 1/8 L red wine
- 125 g grated chocolate
- 1 tsp. cinnamon
Separate the eggs. Cream together the butter or margarine, 125 g sugar, vanilla sugar and egg yolk.
Stiffly whip the egg whites and 125 g sugar. Fold half the of the whipped egg into the egg yolk mixture.
Mix together the corn flour, cocoa powder, and baking powder, and sieve into the egg yolk mixture.
Mix in the grated chocolate and red wine, and stir until well combined. At the end fold in the second half of the whipped egg whites.
Pour the batter into a greased bundt pan and bake for 50-60 minutes in a preheated oven (175°C).