Sunday, 12th December – Walking in the Swiss Alps, I was longing for this recipe that I was looking for a couple of weeks ago. With cocoa flavour, not too sweet and extremly airy.
INGREDIENTS (for 18 small/7cm kugelhofs)
- 300g of flour
- 150g of brown sugar
- 85g cocoa powder not sweet
- 300mL sparkling water
- 100g melted butter
- 5 eggs
- 1 table spoon cinnamon powder
- 13g baking powder
PREPARATION
- Preheat your oven at 170° C. Melt the butter in a saucepan.
- Stir gently together all the ingredients (except for the water) with a hand mixer or your mixer and add the water slowly. The water will regulate the consistency of the dough. At the end it needs to be creamy. Increase the speek of the mixer / hand-mixer at the end, to make sure all the dry ingredients are integrated.
- Grease the kugelhof baking forms and fill them with the chocolate dough. If you fill them entirely you will have a nice ball of cake coming out once baked. If you wish a smaller ball, then fill up the forms at 3/4.
- Put in the preheaten oven for 20 minutes. Check with a long wooden peak at 20 min. Let cooling down for 10 minutes and take the kugelhofs out of the forms.
Bonne gourmandise!
The Sweet Sunday Baker Tips & Tricks
- My dough is too liquid: you probably added too much water; in that case add some cocoa powder and check the consistency. Do not forget to add up a little bit of sugar as well, to compensate the bitterness of cocoa
- My dough is too dry / hard: add water and check the consistency
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