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Chocolate and marzipan gugelhupf recipe

Created by Stockfood Australia

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Cuisine:
Prep Time: 15 min(s)
Cook Time: 1 hr(s)
Serves 8

Ingredients

100g dark chocolate
100g marzipan paste
120g shelled hazelnuts
250g soft butter
200g sugar
5 eggs
250g flour
100g cornflour
a pinch of salt
1 tsp grated orange zest, organic
1 packet baking powder (3 tsp)
Butter, for the tin
Flour, for the tin
Icing sugar, for dusting

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Preparation

Preheat the oven to 180°C.

Grate the chocolate. Cut the marzipan into approximately one centimetre pieces. Roughly chop the hazelnuts. Grease a gugelhupf tin well and dust with flour. Cream the butter and sugar with an electric mixer until the sugar has almost completely dissolved and the mixture is light and fluffy. Add the eggs one at a time, beating well between each one.

Mix the flour, cornflour, salt, orange zest and baking powder and stir into the mixture. Stir in the chocolate, hazelnuts and marzipan. Turn the mixture into the prepared tin and bake in the preheated oven for about 1 hour. Test with a wooden cocktail stick to see if it is done. Leave to cool slightly in the tin, then turn out on to a cake rack and leave to cool completely. Serve dusted with icing sugar.

Tip: A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.

If you enjoyed this Chocolate and marzipan gugelhupf recipe then browse more dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Glossary

Fondant

A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavoured and made into individual sweets.