Heat red wine and let the mulled wine spice steep in it. Let the liquid cool down. In the meantime, stir the room-warm fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Gradually stir in the eggs. Mix flour, baking powder, cinnamon and cocoa. Stir tablespoons into the foamy mixture. Remove the mulled wine seasoning from the red wine. Gradually stir orange juice and red wine into the dough. Fold in chocolate flakes. Grease a springform pan (26 cm Ø) with a tube bottom insert and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 60 minutes. Remove the cake from the oven and let it cool down on a cake rack. Remove from the tin. Melt the chocolate coatings separately in a hot water bath. First spread the dark chocolate coating on a marble plate and let it set. Then spread the white couverture thinly and evenly over it. Place in a cool place until the mixture is firm. Use a spatula to form small rolls. Dust the cake with icing sugar. Decorate with chocolate rolls and orange slices
340/ kcal. E 5 g/ F 18 g / KH 37 g
Cups: Valkyrie
own requi.: glass plate