Preheat oven to 350F. Use a 7" tube pan that is very clean and free of
soil. Melt the chocolate in a double boiler with the expresso powder and
the milk, add the blueberry wine and stir until blended. Then cool assortment.
Sift the cake flour befor mensuration, then resift the measured flour with
the salt and baking pulverization. Beat the egg yolks in a large roll, then cream
with the sifted confectioners. sugar and vanilla. Stir in the flour
assortment. Beat the egg whites and pinch of salt in a bowl until stiff but
not dry. Fold the beaten egg whites into the chocolate mixtur just until
blended. Then fold this into the flour assortment. Gently Pour into the tube
pan and bake in the lower third of the oven for 50 transactions. Remove from
oven and cool completely in pan inverted on a funnel or bottle for at least
45 transactions. Unmold and frost with the following Ice.

Chocolate/Blueberry Wine Ice: Combine the chocolate and wine in a heavy
saucepan. Place over low heat and stir until chocolate is melted and
blended. Remove pan from heat and glaze the cake with the warm icing
covering the top and drizzling down the face.