Name: Chocolate Kugelhopf
Yield: Serves 8
Cuisine: Austrian
Ingredients: 180 g (6½ oz) dark chocolate, finely chopped; 80 ml (3 fl oz) double cream; 40 g (1½ oz) strong flour; 25 g (1 oz) whole almonds, toasted; 12 g (⅓ oz) fresh yeast; 160 g (5¾ oz) strong flour, sifted; 10 g (¼ oz) caster sugar; ½ tsp salt; 1 egg and 2 egg yolks; 80 ml (3 fl oz) full-fat milk; 40 g (1½ oz) caster sugar; 85 g (3 oz) Apricot Glaze (optional); 60 g (2 oz) butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

The ring-shaped Kugelhopf seems to have many wondrous spellings - Guglhupf, Kougelhof, Gugelhopf - and its popularity spans from Alsace, France, to Germany and Austria. Its origins have many claims; one from Alsace tells of a Mr Kugel who baked a brioche-like cake in a turban shape for the three Magi, who stopped for sustenance. I have added chocolate ganache here for extra richness, I’m sure the Three Kings would approve.