Chocolatecake / Schokogugelhupf

Sorry for the not very helpful translation of the dish into english. Here is the translation from the Menu Dictionary:
'A special Viennese cake. the ideal accompaniment to a Melange and an essential ingredient of Viennese afternoon coffee'
I hope that will help ;) I found a very delicious recipe on . And the fact that this cake includes chocolate makes my austrian heart pound a little bit faster.
Chocolate...I can't resist :) If you would like to know why it is called 'Lady Maria's Schokogugelhupf' Well, then you better visit the above mentioned website. It is a really nice story. But I've wrote enough, here is the recipe. Thank you for sharing!

Lady Maria's Schokogugelhupf

70 g chocolate*
140 g butter (room temperature)
140 g golden icing sugar
4 egg yolks
1 tbsp vanilla sugar (or add a tsp vanilla essence)
100 g self-raising flour (or add half a tsp baking powder)
70 g ground almonds
4 egg whites (stiff)
2 - 3 tbsp milk

Preheat oven to 200C.

Melt the butter in a bain marie or a glass bowl set in a pot boiling water reaching about half-way up to the bowls rim. Leave to cool slightly.

Beat the butter and icing sugar until pale and creamy. Add the egg yolks on by one. Weigh in the flour, vanilla sugar and almonds, then pour in the melted chocolate and the milk. Beat until smooth, then quickly fold in the stiff egg whites.

Transfer to a Bundt tin (I use a silicone Gugelhupf mould, if you only have a traditional tin, butter, then dust with caster sugar or flour before filling with the dough), spread evenly and place on a middle shelf in the oven.

Bake for about 35 - 40 minutes, until a skewer comes out clean.

Leave to cool, then dust with icing sugar before serving or decorate with chocolate glaze and almond slivers.

* I tend to use a dark chocolate (ca. 70%), but this is a very forgiving recipe, so I often use up left-over Easter bunnies, chocolate eggs or Santas... in which case I reduce the amount of icing sugar used to about 100g.


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