Chocolate Gugelhupf with Cheesecake Core
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g dark chocolate couverture
- 250 g butter, soft
- 250 grams sugar
- 1 point vanilla sugar
- 330 g flour
- 4 egg (s)
- 5 tablespoon baking cocoa
- 2 teaspoons baking soda
- 1 cup cream
Also: (for the cheesecake core)
- 500 g low-fat quark
- 1 point vanilla sugar
- 100 g suar
- 20 g vanilla puddin powder
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Melt the couverture over the water bath and let it cool down.
- For the dough, beat butter with 250 g sugar and 1 point vanilla sugar until frothy. Add the 4 eggs one after the other and stir in for 1 minute each. Stir in the couverture. Mix the flour, cocoa and baking powder and stir into the dough alternately with the cream.
- For the cheesecake core, beat the 2 eggs with 100 g sugar and 1 point vanilla sugar until frothy. Stir in the quark and pudding powder.
- Pour two thirds of the dough into the pan and spread a little on the edge. Pour the curd mixture into the depression and distribute the rest of the chocolate dough on the curd mixture. Bake in the oven for 50 - 60 min at 175 ° C top / bottom heat.
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