Chocolate and raisin guguluf

Name: Chocolate and raisin guguluf - Agripina I.
Ingredients: 150 g sugar 5 eggs 180 g flour 1 packet chocolate pudding 125 ml milk 100 ml oil 1 packet baking powder 2 packets Bourbon vanilla sugar 1 vial vanilla essence 100 g raisins

Dessert - Chocolate and raisin guguluf by Agripina I. - Recipia

Chocolate and Raisin Guguluf I usually make this guguluf when I'm out of quick dessert ideas or when I'm craving something sweet that lasts a few days. I love that it doesn't require complicated techniques, just a little attention to the batter and baking. It's a fluffy cake with chocolate and raisins, perfect for quiet weekends or when unexpected guests arrive. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 35-40 minutes (depending on the oven) Servings: 10-12 slices Difficulty: easy Recipe type: cake/guguluf, homemade dessert Ingredients 150 g sugar 5 eggs 180 g flour 1 packet chocolate pudding (usually 40 g) 125 ml milk 100 ml oil 1 packet baking powder 2 packets Bourbon vanilla sugar 1 vial vanilla essence 100 g raisins butter and flour for greasing the pan For the glaze: 1 milk chocolate bar (approximately 80-100 g) a little butter (about 10-20 g) a little milk (a few tablespoons, just enough to thin the glaze) Instructions 1. Preheat the oven to 180°C. Grease a guguluf pan with butter and dust with flour. Shake off the excess. 2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. When they hold well on the whisk, gradually add the sugar and vanilla sugar. Continue mixing until the sugar is completely dissolved. 3. In a small bowl, mix the egg yolks with the baking powder, vanilla essence, milk, and oil. Fold them into the egg white meringue, adding gradually and mixing gently after each addition to avoid losing volume. 4. Combine the flour with the chocolate pudding powder. Gradually incorporate it into the mixture using a spatula or on low speed, being careful not to overmix, just enough to combine. 5. Pour half of the batter into the prepared pan. Sprinkle the raisins on top, then add the remaining batter over them. 6. Place the pan in the oven. Bake for 35-40 minutes, until the guguluf is nicely risen and passes the toothpick test. If it’s not done, leave it a few more minutes and check again. 7. Remove the pan from the oven, let it cool for 10-15 minutes, then invert the guguluf onto a rack or platter. Allow it to cool completely before glazing. 8. For the glaze: break the chocolate into pieces and place it in a small bowl over a double boiler or directly over low heat. Add the butter and milk a little at a time. Stir constantly until melted and reaches the desired consistency. If you want a thinner glaze, add a little more milk. 9. Pour the warm glaze over the guguluf, allowing it to drip down the sides. Let it set completely before slicing. Why I make this recipe often I love it because it doesn’t require special ingredients, just things I always have on hand. It stays fluffy and soft even the next day, and it doesn’t dry out quickly. You can slice it for breakfast or coffee, no special serving required. It’s great when you have guests or want something sweet without too much hassle. Tips and Variations Tips Do not soak the raisins – they will absorb moisture from the batter and sink to the bottom. If your eggs are cold, let them come to room temperature for better beating. Use a pan with the right diameter for the batter to rise nicely. Avoid overmixing the batter after adding the flour to keep it fluffy. Substitutions You can use another type of pudding (vanilla, caramel), but the taste will be different. Vanilla sugar can be replaced with vanilla paste or vanillin if you don’t have Bourbon. If you don’t want raisins, you can use dried cranberries or omit them entirely. The chocolate for the glaze can be milk, dark, or even white chocolate, according to your taste. Variations If you like, you can add chopped nuts, hazelnuts, or almonds along with the raisins. For a different flavor, try adding a little grated orange zest to the batter. You can also bake the batter in a regular loaf pan, not just a guguluf. Serving Ideas It’s good plain, with coffee or tea. For festive days, you can further decorate it with almond flakes or candied fruits. If you want something extra, serve it with whipped cream or fresh fruit on the side. Frequently Asked Questions 1. Can it be made without chocolate pudding? Yes, but the final texture will be different and it won’t have the same chocolate flavor. You can use two tablespoons of cocoa powder and an additional 20-30 g of sugar instead, but it’s not quite the same. 2. What if the raisins sink to the bottom? If you don’t want them to sink, sprinkle them on the middle layer of batter, don’t mix them directly into the batter. This way, they will be better distributed. 3. Can I make the recipe with just a hand mixer? Yes, you don’t need a high-powered mixer. A simple one works too, with patience, especially for beating the egg whites. 4. Can I freeze the guguluf? I don’t recommend it – after thawing, it becomes moist and loses its texture. It’s best consumed within 2-3 days. Nutritional Values Estimated per slice (out of 12 slices, with glaze): Calories: 230-250 kcal Protein: 4 g Fat: 10 g Carbohydrates: 30 g Values depend on the size of the eggs, the type of chocolate, and how much glaze you use. It’s a dessert with sugar and some fat, but it’s not one of the heaviest. Storage and Reheating The guguluf keeps well at room temperature, covered with foil or in a box, for about 2-3 days. Refrigeration is not recommended, as it hardens. It’s served cold or at room temperature. If you need to store it longer, you can slice it and wrap the pieces individually, but the texture won’t be as pleasant after two or three days.

Chocolate and raisin guguluf

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