Chocolate pralines and chocolate gugelhupf

Name: Chocolate pralines and chocolate gugelhupf
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Whipped cream; 270 g Dark chocolate; 100 g Celebration sweets (mixture of filled milk chocolates); 210 g Butter; 200 g Sugar; 1 pinch Salt; 3 Eggs (size M); 75 g Cornstarch; 200 g Flour; 1 go. Tsp cocoa powder; 1 package Baking Powder; 1 package (150 g) Couverture Chips; 7-10 Tbsp Chocolate shavings; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Whipped cream
270 g Dark chocolate
100 g Celebration sweets (mixture of filled milk chocolates)
210 g Butter
200 g Sugar
1 pinch Salt
3 Eggs (size M)
75 g Cornstarch
200 g Flour
1 go. Tsp cocoa powder
1 package Baking Powder
1 package (150 g) Couverture Chips
7-10 Tbsp Chocolate shavings
7-10 Tbsp Fat and breadcrumbs

Directions

1
Heat 100 g cream. Chop 70 g chocolate, melt in the cream and let it cool down. In the meantime wrap the candies out of the paper. Grease the pancake tin (1.5 litres capacity) and sprinkle with breadcrumbs. Beat 200 g butter, sugar and salt until creamy. Stir in eggs one by one, alternating with 30 g starch. Mix remaining starch, flour, cocoa and baking powder and stir in briefly with the chocolate cream.
2
Fold in sweets and chips and fill into the prepared form. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Remove from the oven, leave to rest in the mould for 1/2 hour, turn out and allow to cool completely. In the meantime heat 150 g cream. Chop 200 g chocolate, melt in the cream and stir in 10 g butter. Allow to rise a little, then drizzle over the cake. Chill for about 30 minutes and sprinkle with chocolate shavings