Chocolate Gugelhupf With Crème Fraiche Recipe - Cooking Index
Chocolate Gugelhupf With Crème Fraiche Recipe - Cooking Index
| 200 | Crème fraiche | |
| 25 | Caster sugar | |
| 2 teaspoons | 10ml | Cointreau - kirsch or orange juice |
| 250 | Lindt excellence 70% cocoa plain chocolate | |
| 100 | Unsalted butter | |
| 40 | Icing sugar - plus extra dusting | |
| 4 | Eggs - separated (medium) | |
| 40 | Plain flour - sifted | |
| 227 | Strawberries | |
| 113 | Raspberries | |
| 8 | Physalis - papery outer twisted back |
1. Preheat the oven to 180C/350F/Gas 4. Butter four ovenproof tea cups.
2. Whisk together the crème fraîche, caster sugar and Cointreau, Kirsch or orange juice. Using two tablespoons shape the mixture into 4 ovals and freeze.
3. Melt 200g of the chocolate in a heatproof bowl over a pan of simmering water. Cream the butter and icing sugar together until light and fluffy. Gradually add the egg yolks and stir in the melted chocolate. Gently fold in the flour. Whisk the egg whites until they form stiff peaks and carefully fold into the chocolate mixture.
4. Half fill the tea cups with the mixture. Break the remaining chocolate into 4 pieces and place one piece in the centre of each cup. Top with the remaining mixture until the cups are three quarters full.
5. Bake in the centre of the oven for 12-15 minutes until risen and just firm to the touch. Turn out immediately onto serving plates and dust with icing sugar.
6. Serve each pudding with a crème fraîche oval and the strawberries, raspberries and physalis arranged around the plate.
NOTES : Gugelhupf is a classic central European cake, but this version has been made into a scrumptious pudding to be eaten warm after dinner.
Source:
Tesco Chef's Club, Anton Edelmann, 1997
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