Rotwein-Gugelhupf   (Red Wine Gugelhupf)

Preheat oven to 375°F (190°C).

Combine eggs and sugar. Using a mixer, beat egg mixture until it has tripled in volume. With the mixer going, drizzle in oil, then the red wine.

Gently fold in the flour, baking powder, hazelnuts, chocolate pieces, and cinnamon.

Prepare a cake pan (Bundt form or Gugelhupf form) by greasing it with butter or cooking spray. Pour the cake batter into the cake pan and distribute it evenly.

Bake cake for about 45-55 minutes. Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.

Remove cake from oven when its done and allow it to cool in the cake pan for 20 minutes. Remove cake from pan and turn-over, so that the flat side becomes the bottom. Allow cake to cool completely.

To make the chocolate glaze, place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Make sure the cake is cold before covering it with the chocolate. This will ensure that the chocolate does not dull when stored in the refrigerator. Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the chocolate drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons chocolate. This seals in any cake crumbs and holes so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the coat. To cover cake, pour the remaining chocolate over the cake. Working quickly, spread with a spatula, using big strokes to push the chocolate over the sides of the cake, to create an even coating of chocolate.