Chocolate gugelhupf

Name: Chocolate gugelhupf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 120 g Dark chocolate; 120 g Butter; 120 g Sugar; 4 Eggs (size M); 1 pinch Salt; 70 g ground almonds (with skin); 60 g Flour; 1/2 TEASPOON Baking Powder; 175-200 g Whole milk couverture; 1 package (42 g) Chocolate decor hearts; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

120 g Dark chocolate
120 g Butter
120 g Sugar
4 Eggs (size M)
1 pinch Salt
70 g ground almonds (with skin)
60 g Flour
1/2 TEASPOON Baking Powder
175-200 g Whole milk couverture
1 package (42 g) Chocolate decor hearts
7-10 Tbsp Fat and breadcrumbs

Directions

1
Break the chocolate into pieces and melt them together with butter and sugar in a hot water bath. Separate eggs, beat egg white and salt until stiff. Mix the egg yolks together with almonds, flour and baking powder to a crumbly mixture. Add hot chocolate while stirring. Fold in 2 portions of beaten egg white. Pour into a small greased, breadcrumbed ring cake mould (approx. 1.1 litre capacity).
2
Bake in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the finished cake rest in the mould for about 10 minutes, then turn out of the mould and let it cool down on a cake rack. Coarsely chop the chocolate coating and melt on a hot water bath. Cover the ring cake with the hot chocolate coating, let it dry a little and then decorate it with chocolate hearts. Let the couverture dry completely. Results in 10-12 slices