A gugelhupf is an Austrian ring-shaped tea time cake. I've been wanting to bake a schokogugelhupf (all together now - shock-o-google-hoff!) ever since I saw the Hairy Bikers make one in a car park in Austria, high up on the Glossglockner High Alpine Road, during their mammoth Bakeation. When I popped into Lakeland and came across these silicone mini bund moulds I knew just what to make in them - mini schokogugelhupf of course! I adapted the Hairy Bikers' recipe for schokogugelhupf to make a smaller quantity as I only had 8 moulds.
Mini Schokogugelhupf (makes 8)
75g butter, plus extra for greasing
75g dark chocolate
25g ground almonds, plus extra for moulds
75g icing sugar
2 eggs, separated
65g self raising flour
¼ tsp baking powder
For the icing:
65g dark chocolate
½ tbsp golden syrup
1. First of all grease the moulds with butter and coat with ground almonds. Then melt the chocolate and leave to cool for 15-20 minutes.
2. Preheat your oven to 190°C (170°C fan).
3. Cream the butter and icing sugar until light and smooth. Beat in the egg yolks and then the cooled chocolate, ground almonds, flour and baking powder.
4. In a separate bowl whisk the egg whites until they hold soft peaks. Then, using a metal spoon, carefully stir into the chocolate mixture.
5. Spoon into the prepared moulds and bake for 12-15 minutes.
6. For the icing melt the chocolate, butter and golden syrup and leave to cool for around 10 minutes until it has thickened slightly. Spoon on the cooled cakes.