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Making chocolate surprise eggs for children
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Chocolate bonbons - recipe to copy
Chocolate bonbons - recipe to copy
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In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a...

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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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The best coffee bundt cake

4 Liked
 

Juicy coffee bundt cake

Often, when you order a Gugelhupf somewhere in a restaurant or café as a dessert, the actually delicious pastry is far too dry and sandy. To show you what a Gugelhupf should actually taste like, we have the perfect recipe for small mini Gugelhupf for you. We have created these with a subtle hint of coffee and delicious chocolate chips and finished them off with a little icing and crunchy crispy pearls.

For all those who prefer to have everything in printed form, there is a PDF to download and print out at home.

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Most important key data

Quantity: 24 pieces

Baking time: Approx. 10 minutes

Temperature: 170 ºC fan oven

Difficulty level: Easy

Shelf life: 4 days

Ingredients

Egg yolk40 g
Salt1 pinch of
Butter | liquid40 g
Mocha paste40 g
Egg white40 g
Sugar40 g
White flour20 g
Hazelnuts | ground40 g
Chocolate drops | baking powder40 g

Manufacture

Grease the baking tin lightly with a little butter or oil.

Melt the butter over a bain-marie or in the microwave until it is nice and liquid and then leave it to stand briefly so that it can cool down a little.

Beat the egg yolk with a pinch of salt until foamy. This is best done with a hand mixer. Now stir the cooled melted butter and the mocha paste into the egg yolk mixture.

Now beat the egg whites together with the sugar in a separate bowl until stiff. As soon as the mixture forms peaks, is shiny and firm, you can fold it into the egg yolk mixture using a rubber scraper.

Then fold in the flour, ground hazelnuts and baking chocolate drops. Put the mixture into a piping bag and fill each bundt cake in the tin with approx. 10 g of the cake mixture. Place them in the preheated oven for approx. 10 minutes at 170 ºC fan oven.

After baking, leave the small bundt cakes to cool for approx. 15 minutes and then remove them from the tin. If they are still very warm, you should leave them to cool for a further 10 minutes. For the beautiful decoration, simply melt some cake icing over a bain-marie, place the mini bundt cakes on a truffle rack and cover them completely with the liquid icing. You can either sprinkle the bundt cakes directly with crunchy pearls, mocha beans and other decorations or leave the icing to set and make a pattern with white cake icing and then sprinkle with decorations.

Storage & shelf life

Gugelhupf tastes best fresh, of course. However, it can be stored in an airtight container for up to 4 days. Over time, it simply becomes drier and drier and loses its moistness. You can freeze these little cakes for up to 3 months.

Nutrition declaration per 100 g

Energy value in kJ: 1852 kJ | Energy value in kcal: 445 kcal | Fat: 32 g, of which saturates: 12 g | Carbohydrates: 30 g, of which sugars: 25 g | Protein: 9 g | Salt: 0.48 g

 
Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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