Gugelhopf is a treat that is extremely famous, however, this one far outperforms the others for the rum and coffee syrup with which it is splashed and the dull chocolate coat that covers it. Compelling!
The gugelhopf is a dessert that is very popular, but this one far surpasses the others for the rum and espresso syrup with which it is soaked and the dark chocolate glaze that covers it. Irresistible!
Ingredients
Sweet pastry per 16 pieces
for 1 gugelhopf mold of approx. 2 l by 25 cm Ø
butter and cocoa powder for the mold200 g of extra dark chocolate, eg. Noir Authentique 78%220 g of butter280 g made with flour30 g of cocoa powder1 Teaspoon of baking powder3 eggs280 g of sugar2,5 l of milk40 g fresh creamRum and coffee syrup½ vanilla bean80 g of brown sugar7,5 l express7,5 l of dark rumChocolate sauce120 g of extra dark chocolate, eg. Noir Authentique 78%2 tbsp of agave syrup or acacia honey1 l of cream
How to proceed
Preparation: 30 minutesBaking in the oven: 55-60 minutesCooling downTotal time: 2 h 30 min
Preheat the oven to 170 ° C. Brush the mold with butter and sprinkle with cocoa. Chop the chocolate and melt it with the butter in a double boiler, making sure that the water does not boil. Remove the bowl from the bain-marie and knead the mass well. Mix the flour with the cocoa powder and baking powder. Froth the eggs with the sugar for approx. 3 minutes with an electric mixer. Incorporate the chocolate and butter mass with the milk and the crème fraîche with egg and sugar cream. Add the flour mixture and mix everything well. Pour the dough into the mold and beat several times on the bottom, so that the dough is distributed well. Cook for 55-60 minutes, then perform the cooking test with the toothpick. Remove the gugelhopf from the oven and let it cool down a bit.
Meanwhile, for the syrup cut the vanilla pod lengthwise and remove the seeds by scraping them. Bring both to a boil with the sugar, espresso and rum and simmer gently. Remove the pot from the heat. Prick the hot gugelhopf several times with a wooden skewer, then soak the cake with the syrup and let it cool. Turn it upside down on a plate.
For the chocolate sauce, chop the chocolate and melt it in a double boiler with the agave syrup and cream. Mix the sauce well and pour it over the gugelhopf.
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