Juicy chocolate gugelhupf
very easy
75 mins
75 mins
Ingredients
- 150 g Strawberries
- 75 g Currants
- 50 g Blueberries
- 75 g Blackberries
- 75 g Raspberries
- 100 g Fine dark chocolate (72% cocoa)
- 225 g Butter or margarine
- 5 Eggs (size M)
- 225 g Sugar
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 350 g Flour
- 40 g Cocoa powder
- 1 package Baking Powder
- 100 ml Milk
- 150 g Chocolate drops
- 75 g Dark chocolate
- 225 g Whipped cream
- 20 g Coconut oil
- 7-10 Tbsp Fat and flour
Directions
- 1
Wash and clean strawberries, currants, blueberries and blackberries. Sort raspberries. Puree 100 g strawberries, 50 g currants and 50 g blackberries and pass through a sieve. Coarsely chop the dark chocolate. Melt the fat and dark chocolate
- 2
Whisk eggs, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Stir in the chocolate mixture. Mix flour, cocoa and baking powder and stir in alternately with the milk. Finally stir in the chocolate drops and berry puree
- 3
Pour the dough into a greased and floured ring cake tin (2 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes (stick test). Remove the cake from the oven, let it cool down for about 20 minutes and turn it over. Let the cake cool down on a cake rack
- 4
Coarsely chop the dark chocolate. Heat 75 g cream, dark chocolate and coconut fat until the chocolate has melted. Partially cover the cake with the chocolate icing and chill for approx. 30 minutes
- 5
Halve or quarter the remaining strawberries depending on their size. Whip 150 g cream until stiff and fill into a piping bag with star-shaped spout. Pour cream into the middle of the cake. Spread the berries on top
- 6
waiting time approx. 1 1/2 hours
Nutrition Facts
360 kcal
35 g
21 g
6 g
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