The Best Marbled Kugelhopf

Its delicate texture and rich flavor of dark chocolate truly make this one THE best marbled kugelhopf.

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The Best Marbled Kugelhopf

  • Servings: 14
  • Difficulty: pretty easy
  • Print

Ingredients

  • 250 g / 8.8 oz of butter, at room temperature
  • 250 g / 8.8 oz of fine sugar
  • 1 tablespoon of vanilla sugar
  • a pinch of salt
  • 4 eggs, at room temperature
  • 300 g / 10.6 oz of all-purpose flour
  • 2 teaspoons of baking powder
  • 50 ml / 1.7 fl oz of heavy cream
  • 1 (113.5 g / 4 oz) bar of dark baking chocolate (e.g. Ghirardelli Premium Baking Bar)
  • confectioners’ sugar for sprinkling

Method

  1. In a large mixing bowl combine butter, sugar, vanilla sugar and a pinch of salt and whisk with an electric mixer at medium-high speed until you have a white and fluffy mixture, about 10 minutes. One by one beat in the eggs, whisking each egg for about 30 seconds.

  2. Sieve flour and baking powder into a second bowl and gradually whisk it into the butter mixture alternating with the heavy cream.

  3. Roughly chop the chocolate and let it melt in a water bath. Set aside for a few minutes to cool down. Grease the kugelhopf pan with butter and dust it with flour. Preheat the oven to 180°C / 355°F.

  4. Divide the batter in half. Fold melted chocolate into one half and, spoon by spoon, alternating between the vanilla and chocolate batter, fill into the baking pan. Swirl the batter vertically with a fork to create the marbled pattern.

  5. Bake in the middle of the oven for 50 – 60 minutes. If the top of the cake gets too dark cover it with a sheet of parchment paper.  Remove from oven and let cool down in the baking pan for 10 minutes. Then remove from pan, transfer onto a wire rack and let cool down completely. Sprinkle with confectioners’ sugar before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

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Method

  1. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.

  2. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.

  3. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.

  4. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.

  5. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold,

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