Chocolate red wine gugelhupf with chocolate-pepper glaze

Name: Chocolate red wine gugelhupf with chocolate-pepper glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 350 g Dark chocolate; 225 g Butter; 225 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 40 g Cocoa powder; 1 package Baking Powder; 150 ml Red wine; 250 g Schmand; 100 g Whipped cream; 1 cube (25 g) Coconut oil; 2 knife tip milled pepper; 2 (approx. 20 g) Gingerbread; 1 Candy cane; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

350 g Dark chocolate
225 g Butter
225 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
40 g Cocoa powder
1 package Baking Powder
150 ml Red wine
250 g Schmand
100 g Whipped cream
1 cube (25 g) Coconut oil
2 knife tip milled pepper
2 (approx. 20 g) Gingerbread
1 Candy cane
7-10 Tbsp Fat and flour

Directions

1
Melt 100 g chocolate over a warm water bath. Chop 150 g chocolate into small pieces. Whisk butter, sugar, 1 pinch of salt and vanilla sugar in a mixing bowl with the whisk of the hand mixer until creamy
2
Stir in the eggs one by one. Stir in liquid chocolate. Mix flour, cocoa and baking powder and stir in alternately with red wine and sour cream. Briefly mix in chopped chocolate. Pour the dough into a greased, flour-dusted ring cake mould (approx. 2 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Take out and let cool down for about 2 hours
3
Break 100 g chocolate into pieces. Put it in a pot with cream and coconut oil. Melt at low heat while stirring. Stir in pepper and let it cool down for 10-15 minutes. Cut gingerbread and candy cane into pieces. Turn out the ring cake from the tin, spread the icing on top and sprinkle with pieces of gingerbread and candy cane. Chill for about 1 hour.
4
waiting time approx. 2 hours