Prepare the ingredients and separate the eggs. You may substitute the margarine with butter.
In a mixing bowl, beat the margarine until pale yellow, add the sugar and beat it for 5 minutes. Add one by one the egg yolk with one minute gap.
Mix the dry ingredients (flour, cacao powder, baking powder and soda, cinnamon powder) in a bowl.
Slowly add the dry ingredients and red wine into the batter. Reduce the speed of mixer to avoid the splash.
Mix it until the ingredients are homogenized. Keep it aside.
In a bowl, beat the egg white with 1 tsp sugar until it reaches soft peak.
Slowly mix the egg white into the batter using spatula. Until the egg white blend with the batter.
Add the chocolate flakes and mix it in the batter.
Pour the batter into baking tin (round, rectangular)
Bake it for 160C-170C for 65-70 minutes until it is clean when you stick needle into the cake.
Cool it down. Glaze it with chocolate ganache if you wish or enjoy as it is.
