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Old Viennese Chestnut Gugelhupf
(0)
70 min
Under an hour
Gurkerl Küche
Ein herbstlicher Mehlspeisen-Klassiker nach Altwiener Art: Saftiger Maroni-Gugelhupf mit feiner Schokolade, aromatischem Inländer-Rum und einer Prise Zimt. Perfekt für die gemütliche Kaffeejause an kühlen Herbsttagen!
Preparation method
Preparation & Chestnut Mixture
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a classic Gugelhupf tin with a little butter and dust with flour or icing sugar.
Finely purée the cooked chestnuts together with 20 ml of rum and 2-3 tablespoons of lukewarm water in a blender or with an immersion blender. Roughly chop the dark chocolate.
Preparing the Batter
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Towards the end, sprinkle in about 30 g of the granulated sugar and continue beating until glossy egg whites form.
Chef's tip
For a particularly elegant look, you can coat the Gugelhupf with a fine chocolate glaze made from melted dark chocolate and a spoonful of butter instead of icing sugar.
The chestnuts can be puréed even more smoothly if they are warmed very gently beforehand.
Ingredients
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