Summary

Ingredients

• 3 egg whites
• 70 g suar, brown
• 50 g butter
• 100 g flour
• 0.5 teaspoon ½ baking powder
• 3 tablespoon amaretto
• 25 g dark chocolate
• 25 g amarettini
• Fat for the shape
• Flour for the mold

For the glaze:

• 60 g powdered suar
• 1 tablespoon amaretto

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Grease and flour the mini bundt pan (18 cm).
2. Melt the butter and let it cool down a bit. Chop the chocolate, roughly chop the amarettini. Beat the egg whites until stiff, pour in the sugar and whip until they become firm, shiny egg whites. Fold in sifted flour mixed with baking powder. Finally fold in the melted butter, amaretto, chocolate and amarettini with the whisk. Pour the mixture into the prepared Gugelhupf pan and bake for about 30 minutes. Chopstick sample!
3. When the cake has cooled, cover with icing sugar and amaretto.