Decadent Chocolate Cake | Recipe

Fine “Gugelhupf” with dark chocolate

Text:
Katharina Kuhlmann

Photography:
Roberta Dall Alba

19 July 2018

The cake we have for you today is rich of chcocolate. If you decide for Fine Dark 75 % for icing, you will only find coconut blossom sugar in this cake. The malty taste of this alternative sugar gives the cake a very special aroma.

Ingredients

For a bundt cake mold with Ø 24 cm


For the cake:

300 g

VIVANI Fine Dark 92 % Cocoa

300 g

butter

6

eggs

300 g

coconut blossom sugar

0.25 tsp

pulp from vanilla pod

1 pinch

sea salt

300 g

ground almonds

0.75 sachet

sieved Weinstein baking powder

For the icing:

150 g

VIVANI Dark cooking chocolate or VIVANI Fine Dark 75 % Cocoa


making

working time
45 minutes

baking time
65 - 70 minutes

level of difficulty
easy

01

Chop up the chocolate and melt in a bain-marie with the butter.

02

Whisk the eggs with sugar, salt and vanilla until fluffy (5 minutes). Then gradually fold in the almonds, baking powder and chocolate butter.

03

Preheat the oven at 170 °C (fan oven 155 °C). Pour the mixture into the well greased cake tin and bake for 65 – 70 minutes.

04

After baking, leave in the mould for 10 – 15 minutes, then first loosen, turn over and leave to cool.

05

Melt the cooking chocolate carefully in a bain-marie and pour over the cake.


Fine Dark 92 % Cocoa

Panama Cocoa | vegan | with coconut blossom sugar

Discover

Fine Dark 75 % Cocoa

Panama Cocoa | vegan | with coconut blossom sugar

Discover

Dark Cooking Chocolate

70 % Cocoa | vegan

Discover

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