Dark Chocolate Kugelhopf-Shaped Cake with Ganache
From the MolalaCook kitchen · 烘焙手記
Dark Chocolate Kugelhopf-Shaped Cake with Ganache
朱古力咕咕霍夫蛋糕
Bake a meringue-lightened dark chocolate cake in a fluted ring mould, then drape it with chocolate ganache.
▶ Watch the recipe
Before you begin
The glaze runs down the ridges while the centre stays open. Let the cake cool before pouring the ganache so it clings to the flutes in visible drips.
Method 做法
Prepare the dark chocolate base
Prepare the fluted ring mould and heat the oven to 170°C (338°F). Gently melt the butter, first 50 g sugar and dark chocolate together. Mix in the milk and yolks once no longer hot. Sift in the cocoa and flour and blend smooth.
See this stage at 1:55 →
Fold the meringue
Beat the whites with lemon juice. When foamy, add the remaining 50 g sugar in three portions. Fold the meringue into the chocolate mixture in three stages until evenly coloured.
See this stage at 3:10 →
Bake the ring cake
Transfer to the prepared mould, spreading the batter into the flutes. Bake for about 50 minutes at 170°C. Let it settle before carefully turning out and cooling.
See this stage at 4:24 →
Glaze the ridges
Warm the icing sugar, cream and dark chocolate together over a gentle water bath until smooth. Let thicken until it runs slowly from a spoon, then pour over the top of the cooled cake.
Watch & bake along
Dark Chocolate Kugelhopf-Shaped Cake with Ganache
✦How do I keep the chocolate mixture fluid?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
