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Sachergugelhupf

  1. Brush Gugelhupf mould with melted butter and sprinkle with flour. Preheat oven to 170 °C (fan).
  2. Melt the chocolate in a warm bain-marie. Stir together the butter with the icing sugar and vanilla sugar to make a cream. Stir in the egg yolks and fold in the melted chocolate.
  3. Beat the egg whites with a pinch of salt and the granulated sugar to form a stiff peak. Carefully stir into the mixture and add the flour.
  4. Pour into the prepared mould, and bake for 50 – 55 minutes. Allow to cool briefly and then turn out. Cover the lukewarm Gugelhupf with gently-heated jam, then with the prepared glaze.
  5. Glaze: Mix sugar and water in a small saucepan and allow to simmer over a high heat for approx. 5 minutes. Leave to cool to around 40 °C (fan). Melt chocolate slowly in a bain-marie. Stir the lukewarm sugar water into the chocolate, mix to a smooth glaze and cover the Gugelhupf.

 

Source: Austrian National Tourist Office

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Ingredients

  • 6 eggs
  • 140 g butter
  • 120 g icing sugar
  • 150 g flour
  • 150 g cooking chocolate
  • 1 packet (8 g) vanilla sugar
  • 120 g granulated sugar
  • Pinch of salt
  • Apricot jam for coating

Glaze

  • 160 g cooking chocolate
  • 200 g granulated sugar
  • Approx. 125 ml water

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