SACHERGUGELHUPF

Ingredients

6 eggs
140g butter
120g icing sugar
150g flour
150g cooking chocolate
1 packet (8g) vanilla sugar
120g granulated sugar
Pinch of salt
Apricot jam for coating

Glaze:

160g cooking chocolate
200g granulated sugar
Approx. 125ml water

How to Make

Cake:

1.Brush the Gugelhupf mould with melted butter and sprinkle with flour. Preheat the oven to 170°C (fan).

2.Melt the chocolate in a warm bain-marie. Stir the butter together with the icing sugar and vanilla sugar to make a cream. Stir in the egg yolks and fold in the melted chocolate.

3.Beat the egg whites with a pinch of salt and the granulated sugar to form stiff peaks. Carefully stir into the mixture and add the flour.

4.Pour into the prepared mould, and bake for 50 – 55 minutes. Allow to cool briefly and then turn out. Cover the lukewarm Gugelhupf with gently heated jam, then with the prepared glaze.

Glaze:

1.Mix the sugar and water in a small saucepan and allow to simmer over a high heat for approx. 5 minutes.

2.Leave to cool to around 40 °C (fan). Melt the chocolate slowly in a bain-marie. Stir the lukewarm sugar water into the chocolate, mix to a smooth glaze and cover the Gugelhupf.

 

Baking time: 50 – 55 minutes