Mamorierter Guglhupf / Chocolate Bundt Cake
Ingredients
Skin of 1/4 Lemon grated
1 package European baking powder (or 3-4 tsp US backing powder)
2 1/2 ounces (70 gr) Cocoa Powder
5 tablespoons Water
Sugar to cover
Guglhupf mold (Bundt cake mold can be used, not as elegant)
Preparation
1
Cream butter, add sugar, egg yolks, then milk and half of flour in small quantities always exchanging (milk/flour/milk/flour...) and grated lemon rind.
2
4
Pour layers (yellow - chocolate - yellow) into form that has been prepared with butter and flour.
6
Sprinkle with confectioner's sugar
Tools
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About
This is the original recipe from the famous cook book by O&A Hess: Wiener Küche; 26th edition; Vienna: (about) 1925;
The recipe works great and tastes the way it should - yes it is rich but otherwise why bother - I tried many other versions and especially the modified US versions taste either too sweet (most Bundt receipes) or like cardboard.
As it is intended for breakfast - the Austrian Emperor always had Guglhupf for breakfast - to go with coffee it is on the verge of being sweet bread. So don't expect the usual US-style sugar bomb.
Two caveats: Try to get a real Guglhupf form - Bundt forms serve a different purpose
And get a kitchen scale - measuring by cups seems easier at first, it is actually more work and not as exact
Yield:
1 servings
Added:
Tuesday, December 8, 2009 - 10:37pm
