Chocolate Guglhupf with cream filling and coconut
very easy
105 mins
105 mins
Ingredients
- 350 g Dark chocolate coating
- 100 g Dark chocolate
- 230 g room-warm butter
- 200 g + 2 tablespoons sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 190 g Flour
- 10 g Cocoa powder
- 100 g ground almonds
- 1 TEASPOON Baking Powder
- 150 g ripened cream
- 125 g Whipped cream
- 125 g Mascarpone
- 1 TEASPOON grated peel of 1 organic orange
- 2 TABLESPOONS Orange juice
- 50 g Coconut chips
- 7-10 Tbsp Grease
Directions
- 1
Coarsely chop 200 g of chocolate coating and melt over a warm water bath, allow to cool. Finely chop the chocolate.
- 2
Cream 200 g butter, 200 g sugar and salt with the whisk of the hand mixer. Stir in liquid chocolate coating. Mix in the eggs one by one. Mix flour, cocoa, chopped chocolate, almonds and baking powder.
- 3
Alternate with the sour cream and stir into the dough. Pour into a greased Guglhupform (Ø 26 cm). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour 10 minutes.
- 4
Remove from the oven and allow to cool briefly in the mould. Turn over and let it cool down.
- 5
Whip the cream until stiff. Mix mascarpone, orange peel and orange juice, sugar and 30 g butter with the whisk of the hand mixer until creamy, fold in cream. Cut the cake in half. Spread the cream on the lower cake half, place the upper cake half on top.
- 6
Chop 150 g chocolate coating, melt over a warm water bath. Pour thinly on the surface of the cake, sprinkle coconut chips over it and let it dry.
Nutrition Facts
500 kcal
37 g
35 g
7 g
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