La ricetta Gugelhupf glassato al cioccolato è un piatto tipico del Sud Europa, particolarmente popolare nel Levante francese e in Svizzera. Questo delizioso dessert è caratterizzato da un intenso sapore di cioccolato e una consistenza morbida e umida. Di solito viene servito durante le feste e i ricevimenti.
- Preheat the oven to 180°C.
- In a large mixing bowl, combine 250g of flour, 150g of finely ground almonds, 100g of granulated sugar, 20g of unsweetened cocoa powder and 20g of melted butter.
- Mix the ingredients well until they form a uniform mixture.
- In a separate bowl, whisk together 2 large eggs, 150ml of whole milk, 1/2 teaspoon of salt and 1/4 teaspoon of pure vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- Pour the batter into a 20cm-diameter non-stick cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- To make the chocolate glaze, melt 200g of dark chocolate and 100g of unsalted butter in a double boiler or in the microwave in 10-second increments, stirring between each interval.
- Pour the glaze over the cooled cake and smooth the top with a spatula.
Per maggiori dettagli o varianti vai alla ricetta completa.
