THE HAIRY BIKERS’ Schokogugelhupf
Si King and Dave Myers, aka the Hairy Bikers, are renowned for their Northern charm and love of baking.
‘You’ll need a gugelhupf or ring-shaped cake tin for this Viennese cake from our Big Book Of Baking, which is served with afternoon coffee in that city,’ say the boys.
Hands-on time 25min, plus cooling. Cooking time about 50min. Serves 10
◆ 150g (5oz) unsalted butter, softened, plus extra to grease
◆ 50g (2oz) ground almonds, plus extra to dust
◆ 150g (5oz) dark chocolate, chopped
◆ 150g (5oz) icing sugar, sifted
◆ 4 large eggs, separated
◆ 125g (4oz) self-raising flour
◆ ½tsp baking powder
FOR THE ICING AND DECORATION
◆ 125g (4oz) dark chocolate, chopped
◆ 40g (1½oz) unsalted butter
◆ 1tbsp golden syrup
◆ 15g (½oz) flaked almonds
◆ Sugar crystals, optional
1 Grease a gugelhupf or bundt cake tin roughly 25.5cm (10in) in diameter. Dust with the extra ground almonds (tap out excess). 2 To make the cake, in a heatproof bowl set over a pan of barely simmering water, melt the chocolate. Remove bowl from heat and stir chocolate until smooth. Leave to cool for at least 15min. 3 Preheat oven to 190°C (170°C fan) mark 5. In a large bowl, beat butter and icing sugar together until smooth and light. Gradually add egg yolks, beating well after each addition. Beat in the cooled chocolate, then 50g (2oz) ground almonds, the flour and baking powder. 4 In a large grease-free bowl, with a clean electric whisk, beat the egg whites to stiff peaks. Stir 2tbsp of the egg whites into the chocolate mixture to loosen. With a metal spoon, fold in the remaining whites. 5 Pour mixture into the cake tin, level roughly and bake for 35-40min until well risen and beginning to shrink away from the sides of tin. Allow to cool in tin for 3min, then gently run a knife around the inner sides to loosen, and turn on to a wire rack to cool completely. 6 For the icing, in a heatproof bowl set over a pan of barely simmering water, melt the chocolate, butter and golden syrup. Remove bowl from heat and stir until smooth. Set aside to cool and thicken for 5min. Slowly drizzle/ spread the icing over the cake and encourage down sides. Leave iced cake to stand for 10min. Scatter over flaked almonds and sugar crystals (if using). Allow to set for 1hr before serving.
PER SERVING 469cals, 7g protein, 30g fat (16g saturates), 42g carbs (33g total sugars), 2g fibre