Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Sponge mixture
Glaze
Icing
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat, melt the chocolate, stir until smooth. Remove.
Sponge mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the chocolate. Mix the flour, poppy seeds and baking powder, mix in. Transfer the mixture to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a rack, prick firmly with a wooden skewer.
Glaze
Combine the orange juice and icing sugar. Set aside 1½ tbsp of the glaze. Carefully pour the remainder of the glaze over the Gugelhopf, leave to cool.
Icing
Combine the reserved glaze with the icing sugar, drizzle the icing over the Gugelhopf.
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