Chocolate gugelhupf

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix coffee and espresso powder and let it cool down. Separate eggs. Whisk butter, 100 g sugar, vanillin sugar and 1 pinch of salt with a whisk of the hand mixer for 5-10 minutes until white and creamy. Stir in the egg yolks one by one. Mix flour, 40 g cocoa and baking powder, sieve and stir in alternately with the coffee mixture. Fold in nuts. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar. Fold the beaten egg white into the dough

2. 2

   Grease a ring cake tin (approx. 2.5 litres capacity) and dust with flour. Add the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the second rack from the bottom for 50-60 minutes (stick test). Cover if necessary. Take out the cake and let it cool down for about 25 minutes. Remove the cake from the tin, turn it onto a cake rack and let it cool down completely

3. 3

   Chop the couverture, melt over a warm water bath. Mix 9 tbsp. water, 20 g cocoa powder, cream and 50 g sugar, bring to the boil, let cool slightly. Stir in the chocolate coating. Cover the cake with chocolate and caramel sauce. Decorate cake with chocolate, nougat, mint and raspberries. Cut the rest of the nougat into pieces and wrap them, e.g. as sweets

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
350 kcal

CARBS
35 g

FATS
21 g

PROTEINS
6 g