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Auraner Chocolate Guglhupf

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Auraner Chocolate Guglhupf

The perfect auraner chocolate guglhupf recipe with a picture and simple step-by-step instructions.

  • 1 piece Vegan chocolate, bar
  • 200 g Whole wheat flour
  • 4 piece Eggs, biological
  • 1 tbsp Coconut milk / oil
  • 1 pinch Salt, unrefined without fluoride / iodine
  • 1 tbsp Icing sugar / vanilla pod
  • 3 tbsp Unrefined sugar
  • 1 tbsp Oil + some crumbs or flour
  • 1 Spr Some baking soda + lemon juice
  1. First I put the chocolate in a heat-resistant container in the oven at 50 ° C or in a water bath to melt it. Oil a Guglhupf pan, dust with flour or breadcrumbs.
  2. Whip the egg whites (without any egg yolks) with 2 to 3 tablespoons of sugar and vanilla sugar until stiff and refrigerate.
  3. Mix egg yolks with coconut milk and good oil (half-half, about 1/8 liter) until frothy, fold in the liquid chocolate. If you take cocoa powder instead, you increase the amount of coconut milk / oil mixture to 0.2 liters.
  4. Carefully fold in the flour mixed with the baking soda and the egg whites in the yolk mass and fold in a spriter of lemon juice (most people use ready-made baking powder instead of baking soda and lemon juice), I have a 5 kg bucket of baking soda (NaHCO3, sodium hydrogen carbonate, bicarbonate, baking soda, baking soda) , Alkaline bath) at home, you can also add it to the bath water.
  5. Bake at approx. 180 ° to 190 ° for approx. 30 to 40 minutes, do the “toothpick test”: pierce the cake with a toothpick (I’ll use a wooden skewer), if no dough sticks, the cake is ready!
  6. When the cake has cooled down a bit, turn it out onto a plate and knock it out of the tin. When there is some soft chocolate left, mix with melted coconut oil and spread over it. Finely grind some good sugar with the vanilla pod and sieve onto the cake, save the rest. And an aura (without mammal products) cake is ready!
Dinner
European
auraner chocolate guglhupf

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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