See Ingredients


  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


Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!


  • 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


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

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