• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chocolate Gugelhupf with Creme Fraiche

  • Recipe Submitted by on

Category: Desserts, Chocolate

 Ingredients List

  • 200 ml Creme fraiche
  • 25 g Caster sugar
  • 2 ts Cointreau; Kirsch or orange
  • -juice
  • 250 g Lindt Excellence 70% cocoa
  • -plain chocolate
  • 100 g Unsalted butter
  • 40 g Icing sugar; plus extra
  • -dusting
  • 4 md Eggs; separated
  • 40 g Plain flour; sifted
  • 227 g Strawberries
  • 113 g Raspberries
  • 8 Physalis; papery outer
  • -twisted back


1. Preheat the oven to 180C/350F/Gas 4. Butter four ovenproof tea cups.

2. Whisk together the crème fraîche, caster sugar and Cointreau, Kirsch or
orange juice. Using two tablespoons shape the mixture into 4 ovals and

3. Melt 200g of the chocolate in a heatproof bowl over a pan of simmering
water. Cream the butter and icing sugar together until light and fluffy.
Gradually add the egg yolks and stir in the melted chocolate. Gently fold
in the flour. Whisk the egg whites until they form stiff peaks and
carefully fold into the chocolate mixture.

4. Half fill the tea cups with the mixture. Break the remaining chocolate
into 4 pieces and place one piece in the centre of each cup. Top with the
remaining mixture until the cups are three quarters full.

5. Bake in the centre of the oven for 12-15 minutes until risen and just
firm to the touch. Turn out immediately onto serving plates and dust with
icing sugar.

6. Serve each pudding with a crème fraîche oval and the strawberries,
raspberries and physalis arranged around the plate.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?