Chocolate-Nut- Gugelhupf

Name: Chocolate-Nut- Gugelhupf
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 100 g Milk and dark chocolate; 250 g soft butter/margarine; 175 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 400 g Flour; 150 g ground hazelnuts; 1 package Baking Powder; 8 TABLESPOONS Whipped cream; 6 TABLESPOONS Rum; 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
100 g Milk and dark chocolate
250 g soft butter/margarine
175 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
400 g Flour
150 g ground hazelnuts
1 package Baking Powder
8 TABLESPOONS Whipped cream
6 TABLESPOONS Rum
7-10 Tbsp Icing sugar

Directions

1
Grease the cake pan (24 cm Ø; approx. 3 l capacity) and dust with flour. Grate the whole chocolate very finely.
2
Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, nuts, baking powder and chocolate, alternating with cream and rum. Spread into the mould.
3
Bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 1 hour (cover after approx. 50 minutes if necessary).
4
4 Let the cake cool in the mould for about 10 minutes. Then turn it over and let it cool down completely. Dust with icing sugar. Serve with whipped cream and stewed cherries.