Chocolate Hazelnut Gugelhopf

Helllo hello! I'm back with another recipe that before I had made it in class I had never heard of, seen or eaten one before, let alone been able to pronounce the weird name. It is called a Chocolate Hazelnut Gugelhopf (pronounced google-hof, weird I know). The only reason it is called a Gugelhopf is because this recipe is baked in the Gugelhopf mould, you could make a banana cake in these moulds and it would then be a banana gugelhopf, but that doesn't sound fancy enough so we shall just stick to the chocolate hazelnut recipe. 

How's Auckland going B? Well thank you for asking, It is going great apart from the fact that I literally just put my washing out on the line and it's now bucketing down with rain. First world problems, it's a hard life. Patisserie is going better though, if you saw my photos on Facebook you will know that we are now going into more of the cake decorating side of things which I absolutely love! I have my cake foundations assessment on monday and then it's on to sponges, gateau and torten, yum!

I'm sure you didn't click on the link to read my lame jokes and my blabbering so here is the recipe...

Chocolate Hazelnut Gugelhopf (Makes 2)

Ingredients

100g soft butter

50g sugar

100g melted chocolate (preferably a good quality chocolate with a high percentage of cocoa)

5 egg yolks

4 egg whites

50g sugar

50g

ground hazelnuts

50g ground almonds

65g soft flour

Decoration:

300g chocolate (compound will be fine)

30g oil

Method

Preheat oven to 180C

1. melt the good quality chocolate over a bain-marie

2. cream softened butter and sugar until white and fluffy

3. gradually add egg yolks

4. stir in melted chocolate

5. Make up a meringue, with the egg whites and sugar, until soft peaks

6. fold the meringue into the basic mixture until combined

7. gently fold in sifted flour and ground nuts

8. place batter into greased and floured moulds (into 2 moulds)

9. Bake at 180C for 30minutes or until firm to touch

10. once cool, flood with melted compound chocolate (300g chocolate combined with 30g oil) and decorate base with lightly roasted ground hazelnuts or almonds

Just so you know to 'flood' the cakes means to pour the melted chocolate over them starting in the middle and working your way out. Once all the chocolate is poured over the cake gently tap the tray to even out the chocolate. Do one at a time and then once they are covered pick up the cake and lightly press into the hazelnuts.

Now I'm going to stop being lazy and run into the rain to get my washing, Have a great week!

B.