Chocolate red wine gugelhupf
easy
105 mins
105 mins
Ingredients
- 5 Eggs (size M)
- 200 g Dark chocolate
- 2 (approx. 400 g) Pears
- 250 g Butter or margarine
- 250 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 1 package Baking Powder
- 100 ml dry red wine
- 200 g Dark chocolate coating
- 25 g Coconut oil
- 50 g white couverture
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
- 1 small freezer bag
Directions
- 1
Separate eggs. Chop the chocolate and melt over a warm water bath. Wash the pears and grate them coarsely up to the core. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other. Stir in melted chocolate. Mix flour and baking powder. Alternately stir in flour mixture and red wine and add the grated pears. Beat the egg whites until stiff and carefully fold in
- 2
Pour the dough into a greased, flour-spread pancake mould (3 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. If necessary, cover the cake with aluminium foil about 10 minutes before the end of the baking time.
- 3
Take the cake out of the oven, place it on a cake rack and let it cool in the mould for about 40 minutes. Turn out of the tin and let it cool down. Chop the dark chocolate and white chocolate separately. First melt the white couverture, then the dark chocolate and coconut oil over a warm water bath. Coat the cake with the dark chocolate coating using a brush. Put the white couverture in a small freezer bag, cut off a small corner and decorate the cake with it
- 4
waiting time approx. 4 hours
Nutrition Facts
460 kcal
47 g
26 g
6 g
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