Preheat oven to 350°F

Grease and flour a Bundt Pan (don’t shortcut this, or the cake will stick!)

Separate the eggs. Beat the Egg White to a Soft Peak… it should just hold form, but not be dry. Set aside

In the mixing bowl, combine the butter, sugar, and vanilla sugar, beat for 5 minutes until light. Scrape the bowl occasionally to make sure you get it all mixed in.

With the mixer on low, add the egg yolks one at a time, making sure each one is mixed in before adding the next.

Combine the cinnamon, cocoa, flour, and baking powder in a measuring cup or bowl.

Alternate adding the dry ingredients and the wine to the butter mixture with the mixer on low. (1/2 of the dry, ½ of the wine, the rest of the dry, the rest of the wine). Scrape to make sure it’s all incorporated.

Add the Chocolate Shavings, mix to incorporate.

Add the egg white by hand- Because the batter is heavy and the egg white is full of air, you want to only add a small amount at first to “lighten” the batter. Put ¼ of the beaten egg white into the batter, and fold it in with a spatula (basically, scrape down the side with the spatula, and pull batter up over the top of the egg white… rotate the bowl and repeat.) when it’s mostly in, add another portion of the egg white and fold again. Then add more… and then the rest.

The batter shouldn’t have gobs of white, but a few small blotches won’t hurt.

Pour the batter into the prepared pan, smooth the top.

Bake for 50 minutes at 350°F (or 175°C)

Let rest in the pan on a cooling rack for 5 minutes before you attempt to turn it out.

Let cool

Sprinkle with powdered sugar before serving.