Small chocolate gugelhupfe with chocolate sauce

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 275 g Dark chocolate
  • 4 Eggs (size M)
  • 50 g soft butter
  • 5 TABLESPOONS Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 50 g crushed almonds
  • 4 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Fat and sugar

Directions

  1. 1

    Coarsely chop 75 g chocolate and melt over a warm water bath. Let cool for about 10 minutes. Separate the eggs. Mix egg yolks, butter, 3 tbsp. sugar, 1 pinch of salt and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy. Add the liquid chocolate slowly while stirring continuously

  2. 2

    Whisk the egg white with the whisk of the hand mixer until stiff, adding 2 tablespoons of sugar, vanillin sugar and salt. Mix almonds and breadcrumbs. Fold the almonds first, then the beaten egg white into the chocolate mixture. Pour the chocolate mixture into 2 greased and sugar-spread small cake tins (16 cm Ø; 625 ml content)

  3. 3

    Place the moulds in a large roasting pan or a pot and place them on the oven rack. Pour hot water into the roaster or pots until a good 2 cm below the edge of the mould. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Carefully remove cake tins from the water bath and let them cool down for about 10 minutes. Then turn out onto plates

  4. 4

    Roughly chop 200 g chocolate and melt over a warm water bath. Fill the cake with chocolate sauce and serve while the chocolate is liquid

  5. 5

    Waiting time approx. 10 minutes

Nutrition Facts

KCAL
250 kcal
CARBS
21 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriessweetCake