Chocolate and raisin guguluf (ring cake)

Name: Chocolate and raisin guguluf (ring cake)
Ingredients: 4 eggs; 1/8 teaspoon salt; 150 g sugar; 3 packets vanilla sugar; 100 g raisins; 1 vial rum essence; 100 ml water; 180 g flour; 1 packet chocolate pudding powder; 10 g baking powder; 125 ml milk; 100 ml oil; 1 tablespoon butter; 2 tablespoons flour; 100 g milk chocolate; 5 tablespoons milk

Dessert - Chocolate and raisin guguluf (ring cake) by Pompilia H. - Recipia

Chocolate and raisin guguluf bakes for 45 minutes, with the raisins soaked in rum essence and water. The crumb stays tender, like a loaf cake, and the milk chocolate glaze drips down the sides. I slice it once the glaze has set and serve it with coffee. Prep: 20 minutes. Cook: 50-51 minutes. Rest: 25 minutes. Total time: 95-96 minutes. Servings: 10. Approximately 375 kcal and 7 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
150 g sugar
3 packets vanilla sugar
100 g raisins
1 vial rum essence
100 ml water
180 g flour
1 packet chocolate pudding powder
10 g baking powder
125 ml milk
100 ml oil
1 tablespoon butter
2 tablespoons flour
100 g milk chocolate
5 tablespoons milk

Preparation

1. Put the raisins in a bowl with the rum essence and 100 ml of water, enough to cover them. Leave for 15 minutes, then drain and pat dry. 2. Heat the oven to 180°C. Grease the guguluf pan with butter and dust it with flour. 3. Separate the egg whites from the yolks. Beat the egg whites with the salt until foamy, then gradually add the sugar and vanilla sugar. Beat until the sugar dissolves. 4. Beat in the egg yolks one at a time, then the milk and oil, mixing after each addition. 5. Mix the flour with the chocolate pudding powder and baking powder. Fold them in with a spatula, then add the raisins. 6. Pour the batter into the pan and bake for 45 minutes, until a toothpick comes out clean. Leave it in the pan for 10 minutes, then turn it out onto a platter. 7. Break the chocolate into pieces and melt it over low heat with 5 tablespoons of milk for 5-6 minutes, until liquid. Pour the glaze over the guguluf and leave it to cool.

Notes

You can replace the 100 g of raisins with the same amount of hazelnuts, sour cherries, apricots or pears; the batter contains gluten, eggs and dairy, and hazelnuts are tree nuts. Serve it with black coffee. Keep it in a sealed container in the fridge for up to 3 days; let a slice come to room temperature for a little while before serving. Like a plain loaf cake, it slices more cleanly once the glaze has set. Very dry raisins soften better if they are completely covered; after draining them, pat them dry before adding them to the batter. Take the eggs out of the fridge 20 minutes beforehand, and if you want it after dinner, bake it early enough for the glaze to set.