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
20g butter
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.
You are such a master baker! These look so fabulous! I'm trying to diet now, so anything I'll be making will be frozen for treat days or passed on to the boy for hungry gamers at work :-)
ReplyDeleteHowever, I may have a little blip on Friday afternoon!
Claire