Little Red Riding Hood (chocolate cookie Guglhupf)
easy
40 mins
40 mins
Ingredients
- 60 g Dark chocolate coating
- 100 g Butter (very soft)
- 80 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 egg (size M)
- 2 TABLESPOONS Milk
- 75 g Flour
- 20 g Cocoa powder
- 60 g grated walnuts
- 2 TABLESPOONS Chocolate flakes dark chocolate
- 1-2 TABLESPOONS Icing sugar
- 7-10 Tbsp or 50 g white chocolate coating
- 7-10 Tbsp Oil
Directions
- 1
Finely chop the couverture and melt over a warm water bath. Beat butter, sugar, vanilla sugar, salt and liquid chocolate coating with the whisk of the hand mixer for approx. 4 minutes until creamy. Add egg and milk and fold in. Mix flour, cocoa and walnuts and fold into the butter mixture with a whisk
- 2
Lightly grease the troughs of 2 silicone mats (per mat 15 troughs of 4 cm Ø). Fill the dough with a tablespoon into the hollows and smooth them down. Place the silicone mats on a baking tray and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) on the middle shelf for 12-15 minutes. Allow the ring cake cookies to cool completely in the mat, then carefully press them out
- 3
Finely chop the white couverture and melt it over a warm water bath, stirring from time to time. Sprinkle half of the gugelhupfs with white couverture using a spoon and allow to dry
- 4
Layer Guglhupfcookies between layers of parchment paper in tin cans. Stored in a cool and dry place, they keep for about 3 weeks.
- 5
Dust the undecorated half of the Guglhupfs with icing sugar before serving
- 6
waiting time approx. 1 1/2 hours
Nutrition Facts
80 kcal
7 g
5 g
1 g
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