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Chocolate Egg Liqueur Gugelhupf

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Chocolate Egg Liqueur Gugelhupf

The perfect chocolate egg liqueur gugelhupf recipe with a picture and simple step-by-step instructions.

  • 250 g Soft butter
  • 250 g Sugar white
  • 1 packet Vanilla sugar
  • 5 Eggs
  • 200 Millilitter Advocaat
  • 450 g Flour
  • 1 packet Baking powder
  • 200 g Chocolate shavings
  • 1 packet Lemon peel
  • 1 pinch Salt
  1. In a mixing bowl, beat the softened butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Add the lemon zest, lemon juice and a pinch of salt and stir in.
  2. Mix the flour with the baking powder and stir in two portions alternately with the egg liqueur. Finally stir in the chocolate shavings.
  3. Place the Gugelhupf in the oven preheated to 180 degrees (top – bottom heat) and bake for about 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
Dinner
European
chocolate egg liqueur gugelhupf

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Written by John Myers

Professional Chef with 29 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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