Summary

Ingredients

• 250 g mararine, soft
• 6 egg (s)
• 220 g suar
• 1 tablespoon vanilla sugar or vanilla pulp from a pod
• 1 teaspoon, heaped cinnamon
• 1 tablespoon, leveled cocoa powder
• 200 g spelled flour (whole rain)
• 50 g cornstarch
• 0.5 ½ pack tartar baking powder
• 150 g hazelnuts, round
• 150 g chocolate flakes, dark
• 150 ml red wine, Dornfelder, or a little more
• 1 tablespoon rum
• Fat, for the shape
• Hazelnuts, for the shape
• 300 g powdered suar, for the laze
• Red wine, for the glaze
• Chocolate decor

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Instructions

1. Preheat the oven to 175 ° C. Grease a ring form or Gugelhupf form with margarine and sprinkle with ground hazelnuts.
2. Mix the soft margarine, eggs, sugar, vanilla sugar in the food processor for at least 5 minutes to a very frothy mixture. Mix the flour, cornstarch, baking powder, cinnamon, cocoa powder, hazelnuts and grated chocolate and stir into the foam, slowly pour in the red wine and rum and stir to a creamy batter. Fill the dough into the ring or Gugelhupf pan and bake the cake for 1 hour.
3. Let it rest in the switched-off oven for another 15 minutes, then open the oven door and let it stand for another 10 minutes.
4. Let the cake cool down briefly and turn it out onto a wire rack, coat it with powdered sugar and red wine glaze while it is still lukewarm and decorate it with chocolate decorations.