See Ingredients

Nut and Chocolate Gugelhupf

  1. Beat the egg yolks with the icing sugar, add the butter and cream.
  2. Preheat oven to 180 °C (fan) and grease Gugelhupf mould with melted butter.
  3. Whip up egg whites with a small pinch of salt and the granulated sugar to a stiff peak. Melt the chocolate coating in a bain-marie.
  4. Mix the flour with the baking powder and add to the egg yolk mix together with grated nuts, cocoa powder and melted chocolate. Carefully fold in the egg whites.
  5. Pour the mixture into the mould and bake 50 – 55 minutes. Cool slightly, and tip out. Dust with icing sugar or glaze.
  6. Glaze: Cover the lukewarm Gugelhupf with the currant jam and leave to cool. Melt the chocolate in a bain-marie together with butter and coconut fat and stir. Continue stirring until it has cooled. Cover the Gugelhupf with the glaze and sprinkle with cracknel or chopped nuts.


Source: Austrian National Tourist Office



  • 5 eggs
  • 150 g icing sugar
  • 2 tbsp. granulated sugar
  • 180 g butter
  • 100 g grated hazelnuts
  • 100 g cooking chocolate
  • 2 tbsp. cocoa powder
  • 100 g plain flour
  • 1 level tsp. baking powder
  • Pinch of salt
  • Butter for the mould
  • Redcurrant jam
  • Cracknel or roughly-chopped nuts

Chocolate glaze

  • 130 g cooking chocolate
  • 130 g butter
  • 1 tbsp. of coconut fat

Want to know more about Europe?

Sign up to our newsletter here: