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Bundt Cake with Pears

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 339 kcal

Ingredients
 

For the dough

  • 4 Pears fresh
  • 200 g Butter
  • 150 g Sugar
  • 4 Free range eggs
  • Lemon zest of half a lemon
  • 100 g Dark chocolate
  • 300 g Flour
  • 100 g Ground hazelnuts
  • 0,5 packet Baking powder
  • 1 pinch Salt
  • 150 ml Milk

For the glaze

  • 200 g Dark chocolate broken into pieces
  • 50 g Butter
  • 50 ml Cream

For decorating

  • 50 g White chocolate in flakes

Also

  • Butter and flour for the mold
  • 1 Bundt cake tin with a diameter of 23 cm

Instructions
 

Preparatory work

  • Brush the bundt cake tin with melted butter and line it meticulously with flour.
  • Break the chocolate into small pieces. Put in a saucepan and melt in a water bath while stirring, allow to cool.
  • Thinly rub the lemon peel of half a lemon. Sift the flour with the baking powder into a large bowl, mix with a pinch of salt and nuts.
  • Peel and quarter the pears, cut out the core and cut into small pieces. Separate the eggs. Beat the egg whites with a little sugar until stiff.
  • Preheat the oven to 160 degrees.

Preparation of the dough

  • Mix the softened butter with the sugar until creamy. Add the egg yolk, lemon zest and cooled chocolate to the butter mixture and work in carefully.
  • Fold the flour mixture into the butter mixture alternately with the milk and the egg whites. The more volume is achieved, the more airy the Gugelhupf will be. Add the pear pieces and fold into the batter.
  • Now pour the whole mixture into the prepared form, stroke everything smooth. Bake in a preheated oven at 160 degrees for about 60 minutes (stick test!).
  • After the baking time, let the Gugelhupf rest in the tin for about 5 minutes, then leave to cool completely on a kitchen rack.

Preparation of the glaze

  • Put all ingredients in a saucepan and heat gently while stirring until the chocolate has melted and the mixture is smooth.

Final sprint

  • Cover the Gugelhupf with the lukewarm glaze. Sprinkle the still sticky mass with white chocolate flakes.

info

  • Dusted with powdered sugar, the Gugelhupf tastes great and the right impression is created with glaze - a real feast for the eyes.
  • It is still very juicy and tasty the next day. It tastes even better for me.
  • I use a silicone mold, which saves me greasing and flour. Bon Appetit !

Nutrition

Serving: 100gCalories: 339kcalCarbohydrates: 52.4gProtein: 5.6gFat: 11.7g
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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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