Beat the butter, sugar and vanilla sugar until fluffy. Add the eggs one at a time and stir in vigorously. Briefly stir in the cinnamon, cocoa and red wine. Mix the flour with the baking powder, sift it over the mixture and fold in. Finally, mix in the chocolate sprinkles.
Pour the dough into the tin, smooth it out and bake in the hot oven for about 50 minutes (use a toothpick to test). Remove from the oven, allow to cool and then remove from the tin.
Topping
Melt the chocolate coating over a warm water bath, pour it over the cooled cake and sprinkle with the roasted almonds.
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