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
Batter
To bake
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Chocolate
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the melted chocolate and eggs, mix. Transfer the batter to the prepared tin.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin. Brush the gugelhopf with butter, sprinkle with coconut flakes.
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