Small Chocolate and Nut Gugelhupfe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 13 mins |
| Total Time | 28 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g butter
- 40 g nut nouat cream
- 40 grams sugar
- 1 egg (s)
- 80 g flour
- 1 pinch (s) salt
- 40 g hazelnuts, round
- 3 tablespoon milk
- 0.5 teaspoon ½ baking soda
- powdered sugar
- Fat for the molds
Print Recipe
Pin Recipe Instructions
- Melt the butter in the saucepan over medium temperature. Then put the melted butter in a bowl, stir in the nut nougat cream, also add the sugar and stir everything until creamy. Then stir in the egg. Mix the flour, salt, hazelnuts and baking soda and stir into the butter mixture with a spoon together with the milk.
- Fill the dough into small greased bundt cake molds and bake at 190 ° C top / bottom heat for about 13 minutes. Make the chopsticks test after baking.
- Let cool and sprinkle with powdered sugar before serving.
- I have enough dough for 6 small cakes. You just have to try it out, because there are shapes of different sizes.
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