Mozart Chocolate Cream Gugelhupf reloaded – deliciously chocolaty, lusciously glazed with a dark chocolate ganache, whipped cream and Mozart Dark Chocolate, garnished with chopped roasted almonds.
Melt the butter in a microwave or pot. Combine the first 6 (all dry) ingredients in a bowl, then slowly stir in the moist ingredients one after the other, until a smooth mixture is obtained. Fill into a greased Gugelhupf form and bake for 55 minutes in a preheated oven at 180 degrees. Make sure to test with a toothpick. If you fill the batter into small silicone forms, it only needs to bake around 30 minutes.
Allow the cake to cool and tip it out of the form. For the glaze, chop the chocolate into small pieces. Heat the heavy cream in a pot, bringing it to a boil. Remove it from the stove, and stir in the chocolate pieces and Mozart Dark Chocolate Liqueur. Stir until you have obtained a smooth mixture and then pour it over the cooled cake. Decorate with chopped chocolate or chopped roasted almonds upon preference.
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