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KUGLOF S 3 ČOKOLADE

Ovaj će biskvitni kuglof ostati svjež duže od onog od dizanog tijesta, a jednako će lijepo ukrasiti vaš blagdanski stol i razveseliti ukućane i goste.

Sastojci:

Biskvit:

220 g šećera
150 g maslaca sobne temperature
prstohvat soli
5 jaja
300 g brašna
1 ½ dl mlijeka
1 prašak za pecivo
1 vanilin šećer
½ šalice tamne čokolade nasjeckane na komadiće
½ šalice bijele čokolade nasjeckane na komadiće
½ šalice mliječne čokolade, nasjeckane na komadiće
1 žlica brašna

Glazura:
100 g tamne čokolade, nasjeckane
2 – 3 žlice šećera
2 – 3 žlice mlijeka
½ dl ulja

Za ukras:
strugotine bijele čokolade
čokoladne mrvice

Priprema:

Pećnicu zagrijte na 180 °C.
Kalup za kuglof dobro namastite i pobrašnite.
Odvojite žutanjke od bjelanjaka.
Mikserom tucite maslac, šećer i vanilin šećer s prstohvatom soli.
Dodajte žutanjke, jedan po jedan. Kad je smjesa jednolična, naizmjence dodajte brašno pomiješano s praškom za pecivo i mlijeko.
Posebno istucite bjelanjke u čvrst snijeg pa ga, polako, lopaticom, umiješajte u smjesu maslaca i žutanjaka.
Komadiće čokolade stavite u veću posudu, pospite 1 žlicom brašna i promiješajte. (Brašno će spriječiti da vam sva čokolada padne na dno kalupa.)
Pripremljenu čokoladu pažljivo umiješajte u smjesu za kuglof pa njome napunite pripremljen kalup.
Pecite 45 minuta. Provjerite čačkalicom je li pečeno. Po potrebi, pecite još nekoliko minuta.
Kolač ohladite pa izvrnite na rešetku.
Čokoladu sa šećerom i mlijekom otopite na laganoj vatri. Dodajte ulje, promiješajte i prelijte preko kolača.
Ukrasite strugotinama čokolade i čokoladnim mrvicama.

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TRIPLE CHOCOLATE BUNDT CAKE (GUGELHUPF)

This sponge-bundt cake will remain fresh much longer than one made with yeast, while still being equally decorative on your Easter table and appealing to your loved ones.

Ingredients:

For the sponge cake:

200 g sugar
150 g butter (at room temperature)
a pinch of salt
5 eggs
300 g flour
1 ½ dl milk
1 pouch baking powder
1 pouch vanilla sugar
½ cup chopped dark chocolate
½ cup chopped white chocolate
½ cup chopped milk chocolate
1 tbsp flour

For the icing:
100 g dark chocolate, chopped
2-3 tbsp sugar
2-3 tbsp milk
½ dl oil

For the decoration:
white chocolate shavings
chocolate sprinkles

Method:

Preheat the oven to 180 °C.
Grease the Bundt mould and dust with flour.

Separate the egg yolks and egg whites.

Beat the butter, sugar, vanilla sugar and a pinch of salt with a mixer.
Add the egg yolks, one by one. Beat until uniform. Add the milk and the flour combined with the baking powder alternately.

Beat the egg whites in a separate bowl, until firm peaks form. Stir it into the butter mixture carefully, using a spatula.

Place the chopped chocolate into a large bowl. Stir in 1 tbsp flour (to prevent the chocolate from settling at the bottom of the mould).

Stir the chocolate into the Bundt mixture carefully and transfer into the mould.

Bake for 45 minutes, until a toothpick inserted in the centre comes out clean. Bake a few minutes longer if needed.

Leave to cool and turn upside down onto a cooling rack.

Melt the chocolate, sugar and milk over low heat. Stir in the oil and pour over the Gugelhupf.
Decorate with chocolate shavings and sprinkles.

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