Chocolate Gugelhupf
- 125 g Wafer rolls, half covered with chocolate; (e.g. waffles)
- 100 g Dark chocolate
- 250 g Butter or margarine
- 175 g Sugar
- 1 Package Vanillin sugar
- 1 pinch salt
- 5 eggs (size M)
- 500 g flour
- 1 packet baking powder
- 75 ml Milk
- 10 0 g whipped cream
- 10 g coconut fat
- 150 g Dark chocolate -Couverture
- 25 g white chocolate and powdered sugar to sprinkle
- Fat and ground hazelnuts for the
90 minutes
easy
- 1.
- Cut 100 g waffles in half. Finely grate the chocolate. Mix the fat, sugar, vanilla sugar and salt until frothy. Stir in eggs one at a time. Mix the flour and baking powder, stir in alternately with the milk. Fold in prepared cookies and chocolate. Grease the cup cake tin (2.5 liters) and sprinkle with hazelnuts. Pour in the dough and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 hour. Then let cool down a bit, fall out of the mold and let cool down completely. Briefly bring the cream to the boil. Add coconut oil. Chop the couverture and melt in it. Spread evenly on the cake. Halve or quarter the remaining waffles lengthways. Decorate cakes with it. Peel the white chocolate into rolls with a peeler. Sprinkle the cake with rolls and powdered sugar. Makes around 16 pieces
- 2.
- Waiting time approx. 1 hour
1 Portion approx.:
- 450 kcal
- 1890 kJ
- 7 g protein
- 26 g fat
- 47 g carbohydrates
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