- 400 g Wheat flour type 405
- 0,125 L Milk lukewarm
- 80 g White sugar
- 30 g Yeast fresh
- 150 g Butter
- 4 Egg yolk
- 3 Egg Whites
- 100 g Chocolate shavings
For the chocolate icing:
- 400 g Whole milk couverture
- 120 g Orange or apricot jam
- Pistachios freshly chopped to taste
For the chocolate shot:
- 2 shot glass Cognac
- 100 ml Cold espresso or strong coffee
- 1 tbsp Extra fine sugar
- 2 tbsp Cocoa drink powder
For the bundt pan:
- Mix the cognac, espresso, sugar and the beverage powder and pour into a bottle with a very small opening.
- Butter the bundt pan and sprinkle with the breadcrumbs.
- Sift the flour into a bowl and make a well in the middle.
- Mix the lukewarm milk with the yeast and 2 teaspoons of sugar, pour into the flour recess and mix with a little flour from the edge. Cover well and leave to rise in a warm place for about 15 minutes.
- Stir the butter at room temperature until frothy and gradually add the egg yolks, adding 20 grams of sugar and a pinch of salt.
- Beat the egg whites very stiffly, stir in the remaining sugar and fold everything well into the butter mixture.
- Add the butter preparation to the flour / yeast pre-dough and knead everything vigorously until it is nice and smooth. Let the dough rise for 20 minutes. It should double!
- Now sprinkle the chocolate shavings into the cake batter, stir well and put everything in the Gugelhupf pan. Don't forget to smooth it out!. The cake must now go again. You bake the Gugelhupf at about 200 ° for about 45 minutes .... Make a chopstick test! !
- Turn the finished cake out of the mold and poke holes of different depths into the pastry with a knitting needle.
- Now generously drizzle the cognac / coffee mixture into the holes.
- Heat the jam and coat the bundt cake with it.
- Slowly melt the couverture in a water bath, cover the cake with it and sprinkle with the pistachios.
Serving: 100gCalories: 178kcalCarbohydrates: 34.8gProtein: 3.5gFat: 2.5g