Gugelhupf double choc
Tags:
alcohol-free
vegetarian
Description
If you're going to have chocolate, then have it properly! Couverture in the dough, combined with cocoa powder, and because there's simply more to it than that, the succulent Gugel is also glazed with chocolate. Why make it simple when you can make it double, is the motto here. Well, if that doesn't melt your heart away!
Ingredients for
For the dough
100
g
chocolate coating, dark
275
g
sugar
4
eggs
250
g
butter
250
g
wheat flour
0.5
Tablespoon(s)
cocoa powder
1
Teaspoon(s)
bicarbonate of soda
125
g
sour cream
For the icing
200
g
chocolate coating, dark
100
g
butter
Preparation
Prepare the gugelhupf
1
Preheat the oven to 170 °C convection oven. Melt the chocolate and butter separately in a bain-marie. Meanwhile, beat the sugar and eggs until frothy.
2
Mix the flour, cocoa and bicarbonate of soda, sieve and add to the sugar and egg mixture, alternating with the melted butter.
3
Fold in the sour cream, add the liquid chocolate and stir everything into a smooth batter.
4
Pour the batter into the tin and bake for 50 minutes.
5
Leave the cake to cool in the tin for 10 minutes, then turn it out and leave to cool on a rack.
Preapre the icing
Melt the couverture with the butter in a bain-marie, mix until smooth and spread over the cooled cake.
Ingredients for
For the dough
100
g
chocolate coating, dark
275
g
sugar
4
eggs
250
g
butter
250
g
wheat flour
0.5
Tablespoon(s)
cocoa powder
1
Teaspoon(s)
bicarbonate of soda
125
g
sour cream
For the icing
200
g
chocolate coating, dark
100
g
butter
