Peanut-Chocolate-Caramel-Gugelhupf

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 20
  • 200 g unsalted roasted peanuts
  • 100 g Dark chocolate
  • 250 g Butter or margarine
  • 1 cup(s) (175 g) Sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 5 cup(s) (100 g each) Flour
  • 5 TSP Baking Powder
  • 1 /2 cup(s) (80 g) Caramel Syrup
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Coarsely chop the peanuts. Chop chocolate coarsely. Whip the fat, sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the syrup. Fold in peanuts and chocolate. Pour the dough into a greased, flour-spread ring cake mould (2 litres capacity), smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Take out, let cool down a little on a grid. Turn out of the tin and let cool down. Dust with icing sugar. Cut the cake open and arrange on a plate. Serve with whipped cream sprinkled with brown sugar

  3. 3

    3 hours waiting time

Nutrition Facts

KCAL
330 kcal
CARBS
34 g
FATS
19 g
PROTEINS
7 g