Bundt Cake Confection
Gugelhupf Konfekt is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g whole milk couverture chocolate
- 100 g coconut oil
- 100 g powdered sugar
- 1 EL cocoa powder
- 1 EL vanilla sugar
- 1 TL orange zest (unprocessed)
- candied orange peel for garnish
Instructions
-
1.
Chop the couverture chocolate into small pieces and set aside 50 g. Place the remaining chocolate in a metal bowl, add the coconut fat chunks, and melt over a hot but not boiling water bath.
-
2.
Sift the powdered sugar with cocoa powder and mix with vanilla sugar and orange zest. Remove the melted chocolate from heat and stir in the sugar mixture. Pour the batter into small bundt cake molds and let cool for about 30 minutes. Then chill in the refrigerator for approximately 2 hours until firm.
-
3.
Melt the remaining couverture chocolate over a hot water bath, then allow it to cool slightly. Cut the orange peel into small pieces. Release the bundt cake pralines from the molds, place a small dollop of chocolate on each, and top with an orange peel slice. Chill in the refrigerator for another hour until set.
-
4.
Serve as desired with candied orange peel garnish.
