Red Wine Cake with Almonds

Coarsely grate the chocolate.

Separate the eggs.

Preheat the oven to 150°C (convection).

Grease a 26 cm springform pan with a removable base and dust it with breadcrumbs.

In a bowl, beat the fat, sugar, salt and vanilla sugar until creamy.

Stir the red wine and the egg yolks into the fat–sugar mixture, one after the other.

In another bowl, mix the flour, ground almonds, cinnamon, chocolate, cocoa powder and baking powder.

Combine the dry ingredients with the egg mixture.

Whip the egg whites until stiff and gently fold them into the batter.

Pour the batter into the springform pan and smooth the surface.

Bake the cake for about 75 minutes.

Let the cake rest a little, remove it from the pan and cool on a wire rack.

Dust the cake with powdered sugar or coat it with couverture chocolate as desired.