White chocolate Gugelhopf cake


Total time: 1hr 20m
Preparation Time: 30m

Servings
For 12 piece


Nutritional Information

Contains 469 Kcal, 9g Protein, 28g Carbohydrates, 35g Fat


Ingredients

  • Chocolate mixture
  • 200 g white chocolate, crumbled
  • 200 g butter, cut into pieces
  • 3 eggs, beaten
  • 80 g sugar
  • Cake mixture
  • 150 g white flour
  • 200 g shelled ground almonds
  • 1 tsp baking powder
  • Decoration
  • 50 g white chocolate, crumbled
  • 50 g hazelnuts, roughly chopped
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured

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Instructions

  • Chocolate mixture

    Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth, allow to cool slightly. Mix in the eggs and sugar.
  • Cake mixture

    Mix the almonds, flour and baking powder, stir into the chocolate mixture. Transfer to the prepared mould.
  • To bake

    Approx. 50 mins. in the lower half of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
  • Decoration

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread on top of the cake, sprinkle with nuts and leave to dry.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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