Chocolate gugelhupf with red wine

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
5 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 2 (approx. 400 g) ripe pears
  • 200 g Dark chocolate
  • 5 Eggs (Gr. M)
  • 250 g soft butter
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 300 g Flour
  • 1 package Baking Powder
  • 100 ml dry red wine
  • 7-10 Tbsp Salt
  • 200 g Dark chocolate coating
  • 50 g white couverture
  • 25 g white plate fat (e.g. palmine)
  • 1 small freezer bag

Directions

  1. 1

    Grease a ring cake tin (24 cm Ø; approx. 3 l capacity) and dust with flour. Peel, core and coarsely grate pears. Break chocolate into pieces and melt in a hot water bath. Let cool down for about 10 minutes.

  2. 2

    Separate eggs. Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the egg yolks one after the other. Stir in melted chocolate. Mix flour and baking powder and stir in briefly, alternating with the red wine.

  3. 3

    Stir in the pears briefly. Beat egg white and 1 pinch of salt until stiff, fold in carefully.

  4. 4

    Pour the dough into the ring cake tin, smooth it down and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1⁄4 hours.

  5. 5

    Let the ring cake cool in the mould on a cake rack for about 40 minutes. Turn out of the tin and let it cool completely. Chop the dark chocolate and white chocolate separately. Melt the dark chocolate coating and white fat in a hot water bath.

  6. 6

    Melt the white chocolate coating in a hot water bath as well.

  7. 7

    Cover the ring cake with dark chocolate coating. Pour the white couverture into a freezer bag, cut off a small corner at the bottom and decorate the ring cake with white stripes. Let the couverture glaze dry.

Nutrition Facts

KCAL
470 kcal
CARBS
47 g
FATS
26 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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