Recipes
Mini spiced chocolate gugelhopfs
1 hour
Preparation time
30 minutes
Cooking time
24 serves
Serves
Ingredients
Chocolate spice swirl
200 g 70% dark chocolate
50 g butter
3 tbsp brown sugar
1 tbsp cocoa powder
1 tsp vanilla
1 tbsp cinnamon
½ tsp allspice
¼ tsp clove
¼ tsp salt flakes
2 tbsp brandy
Cake
250 g butter
200 g brown sugar
2 tbsp vanilla extract
5 eggs, separated
300 g plain flour
1 tsp baking powder
60 ml milk
125 ml brandy (or 60 ml milk)
Pure icing sugar, for dusting
Method
Chocolate spice swirl
- In a medium saucepan gently melt chocolate, butter, sugar, cocoa, spices and salt on a low heat, induction setting 3, stirring occasionally.
- Once melted add in brandy. Allow to cool.
Cake
- Pre-heat oven on Fan Plus 160°C with a rack on shelf position 2.
- In a bowl of a freestanding mixer with paddle attachment, beat butter, sugar and vanilla until light and fluffy.
- Add eggs yolks, one at a time, beating well between each addition.
- In a separate bowl, sift together flour and baking powder.
- Fold flour mixture into butter mixture, alternating with milk and brandy until combined.
- In a bowl of a freestanding mixer with balloon whisk attachment whisk egg whites until soft peaks.
- Gently fold egg whites into cake mixture, one third at a time until combined.
- Add the chocolate swirl mixture to the cake and gently swirl to combine.
- Thoroughly grease two mini bundt trays with oil. Spoon cake batter into each mould filling ¾ full.
- Bake in the oven for 25-30 minutes until lightly golden. Allow to cool for 5 minutes before turning out. Dust with icing sugar to serve.
Notes
- This recipe will also work for a large bundt cake. Bake on Fan Plus 160°C for approximately 1 hour.
Applicance Functions
Ashley Alexander
Recipe by Ashley Alexander.