Summary

Ingredients

• 3 egg (s)
• 150 grams sugar
• 100 g butter, soft
• 440 g chestnut puree (from chestnuts)
• 80 g chocolate (bakin chocolate), diced
• 100 g hazelnuts, rated
• Butter for the molds
• Breadcrumbs for the molds

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Instructions

1. For 4 Gugelhopf molds of 250 ml each.
2. Rub molds with butter and sprinkle with breadcrumbs. Preheat the oven to 200 ° C top / bottom heat.
3. Beat the eggs and 100 g sugar with a hand mixer or food processor to a light, thick cream. Mix the remaining sugar with the butter and chestnut puree to a creamy mass. Mix in chocolate and hazelnuts. Finally, fold in the airy egg cream with a soft whisk. Divide the mixture into the molds and bake in the lower half of the oven for about 35 minutes. Take out and let stand for 10 minutes. Loosen the edge with a knife and topple the ringlets onto a grid. Let cool down.
4. The Gugelhöpfchen taste best one day later! Wrap in cling film until you are ready to enjoy it.
5. Tip: You can also make the chestnut puree yourself.