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This cake is laced with Gluewhein (spiced mulled wine).
So that the cake rises, it is important that the Gluewhein is cooled before adding to the cake mixture.
It requires a cake tin with a 2 litre volume.
125 ml red wine
1 small piece of a cinnamon stick
1 strip of lemon and orange rind
220 g sugar
100 g dark baking chocolate
250 g soft butter
5 egg yolks
250 g flour
1 tsp baking powder
cinnamon
5 egg whites
salt
Additionally
melted butter and flour for the baking tin
powder sugar for sprinkling
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