Gugelhupf "Chocolate"
Instructions
The doses indicated need for a mold for gugelhupf of 22 cm in diameter.
Prepare the dough according to the recipe ' Gugelhupf ' and adding allspice, ginger and cream, and let it rise, covered, for 20-25 minutes.
Diced chopped cedar and orange candies, place them in a bowl, moisten with rum and let them marinate for half an hour.
After this time, drain the candied fruits in a sieve, letting them drain well, then transfer to a bowl and mix in the almonds and chocolate to cover reduced to small pieces.
Add the mixture to the dough and let it rise for another 20 minutes.
Place the dough in a buttered mould gugelhupf, and sprinkled with bread crumbs, and livellatene the surface, then cover and let rest in a warm place until it has doubled its volume.
Bake the cake in the oven is already hot (200 degrees) for 45 minutes.
After check the doneness by inserting a toothpick in the dough: If this wood is dry, remove the cake from the oven, dessert, turn out onto a serving dish and let it cool.
When the cake is warm, lie above a layer of wafer-thin glaze of apricot, then allow it to cool completely.
At this point completely coated with the glaze of gugelhupf chocolate and decorate the edge with almond flakes.
Let it solidify the frosting before serving.
Ingredients and dosing for 16 persons
- 500 g of flour
- 40 g of brewer's yeast
- 12 cl of milk
- 200 g of butter
- 120 g of sugar
- 1 stick of vanilla
- 1/2 teaspoon of salt
- Pin 1 of allspice powder
- Pin 1 of ginger powder
- 3 tablespoons of cream
- 30 g of currants
- 60 g of sultanas
- 30 g of candied citron
- 30 g of orange confit
- Cl = 2 = Rum
- 80 g of almonds
- 50 g of couverture chocolate
- Butter for the pan
- Breadcrumbs for the pan
- For garnishing:
- Apricot glaze (see recipe)
- Chocolate frosting (see recipe)