Red wine and spice gugelhupf

Name: Red wine and spice gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 450 g Dark chocolate coating; 300 g Almond kernels with skin; 200 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 300 g Sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 50 ml Red wine; 1/2 TEASPOON ground cinnamon; 1 knife tip ground cloves; 7-10 Tbsp grated peel of 1 untreated orange; 50 g white couverture; 20 g Coconut oil; 7-10 Tbsp candied orange slices; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

450 g Dark chocolate coating
300 g Almond kernels with skin
200 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
300 g Sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
50 ml Red wine
1/2 TEASPOON ground cinnamon
1 knife tip ground cloves
7-10 Tbsp grated peel of 1 untreated orange
50 g white couverture
20 g Coconut oil
7-10 Tbsp candied orange slices
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 300 g of dark chocolate coating and melt over a warm water bath. Leave to cool slightly. Roast the almonds in a pan without fat, remove and chop coarsely. Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other.
2
Mix flour and baking powder and stir in. First let the chocolate coating shrink while stirring constantly, then stir in red wine. Fold in almonds, spices and orange peel and fill the dough into a greased, flour-spreaded ring cake tin (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes (test with a stick, the dough should stick slightly to the stick). Remove from the oven, leave to rest for approx. 15 minutes, turn out of the tin onto a cake rack and allow to cool. Coarsely chop white couverture and 150 g dark chocolate separately and melt in a bowl over a warm water bath. Stir 5 g coconut oil into the white chocolate coating and 15 g into the dark chocolate coating. First coat the cake with 3/4 of the dark couverture, then lightly marble with the light and remaining dark chocolate coating. Put the cake in a cool place.
3
Remove from the oven, leave to rest for approx. 15 minutes, turn out of the tin onto a cake rack and allow to cool. Coarsely chop white couverture and 150 g dark chocolate separately and melt in a bowl over a warm water bath. Stir 5 g coconut oil into the white chocolate coating and 15 g into the dark chocolate coating. First coat the cake with 3/4 of the dark couverture, then lightly marble with the light and remaining dark chocolate coating. Put the cake in a cool place. As soon as the chocolate coating starts to set, decorate with candied orange corners and chill again.