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


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

How to Make


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.


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

The impressive Hotel “Sacher” is famous the world over, not only for its luxury accommodation, but also its Sachertorte. This also forms the basis for the following recipe.

Post a Comment



Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget