Side Pannel
Chocolate Gugelhupf with Creme Fraiche
Chocolate Gugelhupf with Creme Fraiche
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
freeze.
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.
2. Whisk together the crème fraîche, caster sugar and Cointreau, Kirsch or
orange juice. Using two tablespoons shape the mixture into 4 ovals and
freeze.
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.
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