Guguluf with chocolate sauce

Guguluf with chocolate sauce – A delicacy that combines tradition with innovation

Total preparation time: 1 hour
Cooking time: 40 minutes
Number of servings: 8

Who doesn't love a dessert that brings a smile to their face and delights the senses? Guguluf with chocolate sauce is one of those recipes that revives sweet memories and adds a touch of elegance to any occasion's table. This moist and rich cake, with refined flavors of orange and rum, is perfect to be enjoyed alongside a cup of coffee or aromatic tea. Whether you are celebrating a special occasion or simply want to indulge yourself, this recipe will surely become a favorite.

The history of guguluf is fascinating and tied to traditions that date back to ancient times when it was prepared in various shapes and with different flavors. Nowadays, guguluf has evolved, but its magic remains unchanged. Today, I will guide you step by step to achieve a perfect guguluf with a decadent chocolate sauce.

Your ingredients for a delicious guguluf:

- 4 eggs (preferably at room temperature)
- 5 tablespoons of whole rye flour
- 30 ml of oil (choose a neutral oil, such as sunflower oil)
- 30 ml of water (still water is ideal)
- A pinch of salt
- Grated zest from one orange (about one teaspoon)
- 1 teaspoon of rum essence
- 1 packet of vanilla sugar (or 1 tablespoon of regular sugar with vanilla)
- A pinch of baking powder
- 30 ml of liquid cream
- Half a bar of chocolate (about 50g, preferably dark chocolate)
- Store-bought chocolate cream (for decoration)

Useful tips about ingredients:

- Rye flour not only provides a richer texture to the cake but also has fewer calories compared to white flour. It is high in fiber and ideal for a healthy diet.
- Using eggs from free-range hens can enhance the flavor and texture of the cake.
- Choose high-quality chocolate for a truly delicious sauce.

Step by step: Cooking the guguluf

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure your bowls are perfectly clean, as any trace of fat can prevent the egg whites from whipping well.

2. Beating the egg whites: In a deep bowl, place the egg whites along with 30 ml of water and a pinch of salt. Use an electric mixer to beat them until you achieve a firm foam. Gradually add the sugar, one tablespoon at a time, continuing to mix until you obtain a shiny, stiff meringue. This is a crucial step to achieve an airy cake.

3. Mixing the yolks: In another bowl, cream the yolks with the oil until creamy. Add the rum essence, grated orange zest, and vanilla sugar. Mix well.

4. Combining: Fold the yolk mixture into the egg white meringue. Use a spatula or a wooden spoon, mixing gently from the bottom up to avoid losing air from the meringue.

5. Adding the flour: Sift the rye flour and baking powder. Gradually add the flour, one tablespoon at a time, continuing to mix gently until well combined.

6. Preparing the mold: Grease a guguluf mold with a little oil and sprinkle flour to prevent sticking. Pour the batter into the mold, smoothing it out.

7. Adding the chocolate cream: Now it's time to add the chocolate cream on top of the batter; this will provide a delicious layer and will be partially absorbed during baking.

8. Baking: Preheat the oven to 180°C (medium heat) and place the guguluf in the oven. Let it bake for about 40 minutes. Check if it's baked by inserting a toothpick in the center; if it comes out clean, the cake is ready.

9. Preparing the chocolate sauce: In a small saucepan, place the liquid cream over low heat and add the broken chocolate pieces. Stir constantly until the chocolate is completely melted and the mixture becomes smooth. Remove from heat and let it cool slightly.

10. Serving: Once the guguluf has cooled, remove it from the mold and place it on a platter. Pour the chocolate sauce over it, allowing it to drip down the sides of the cake for an impressive visual effect. You can decorate with orange slices or a few fresh berries for a delicious contrast.

Variations and serving suggestions:

- You can add some chopped nuts or almonds to the batter for extra texture.
- If you like white chocolate, you can replace part of the dark chocolate with white chocolate for a sweeter taste.
- Served alongside vanilla ice cream or a scoop of sweet cream, guguluf transforms into a truly special dessert.

Nutritional benefits:
Guguluf with chocolate sauce, thanks to the rye flour, is richer in fiber, which aids digestion. Additionally, dark chocolate has antioxidant benefits, and the orange provides a dose of vitamin C, essential for the immune system.

Frequently asked questions:

1. How can I tell if the guguluf is baked?
- Check with a toothpick; if it comes out clean, the cake is ready. The edges should also be slightly browned.

2. Can I use white flour instead of rye flour?
- Yes, but keep in mind that the texture and flavor will be different; rye flour adds a distinct flavor.

3. Can I make the cake gluten-free?
- Using a gluten-free flour is possible, but make sure to add a binding agent, such as xanthan gum.

I hope you enjoy this guguluf recipe with chocolate sauce! It is easy to make, and the result is worth every minute spent in the kitchen. Enjoy your meal!