for 16 pieces

Chocolate

150 g

white chocolate, finely chopped

Sponge mixture

150 g	butter, soft
150 g	sugar
1 pinch	salt
4	eggs
250 g	white flour
40 g	blue poppy seeds
2 tsp	baking powder

Glaze

2 dl	blood orange juice
50 g	icing sugar

Icing

80 g	icing sugar

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.

Show complete recipe