In need for some holiday cake inspiration? These mini Gugelhupf are brimming with warm spices, chocolate, vanilla, and pears, and are doused in Eggnog Crème Anglaise. Do I have to say more?
There is nothing that smells more like the holidays than the scent of warm spices coming out of the oven.
Originating in the German-speaking parts of Europe (Germany, Austria, Switzerland, and Alsace – which in the past belong to Germany in certain periods), the classic Gugelhupf is the perfect, easy-to-prepare cake that works year-round thanks to the almost unlimited variations.
These holiday-flavoured mini Gugelhupf are some of my most favourite. Brimming with warm spices, chocolate, orange zest, vanilla and pear. What else could improve a cold winter afternoon then nibbling away on some of these little goodies? Except, soaking the gugels in a freshly made Eggnog Crème Anglaise.
You are welcome.
Gugelhupfs are baked in a particular bundt cake form with a hole in the middle. Don’t worry if you do not have one at hand. It will work in any shape of bundt cake form and could even been made in oven-proof coffee cups or other baking forms.
Of course, you could also use a regular Gugelhupf or bundt cake form. However, the final cake will be quite delicate and holding well together in a large mould could result a bit tricky. Thus I would definitely recommend to use smaller forms. And these mini Gugels really look so lovely and are the perfect bite-sized nibbles for an afternoon coffee or tea get-together.
Recipe: Mini Chocoalte-Coconut Pear Gugels with Eggnog Crème Anglaise
Serves 12-15
For the gugels
150 g dark chocolate, chopped
200 ml coconut milk
100 g sugar
1 teaspoon ground glove
1 teaspoon ground cardamom
1 teaspoon ground ginger
100 g butter
100 g all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon orange zest
2 eggs
pinch of salt
1 large ripe pear, peeled, cored, and cut into small pieces
For the Eggnog Crème Anglaise
250 ml heavy cream
1 tablespoon sugar
3 large egg yolks
pinch of salt
1 tablespoon dark rum
1 tablespoon whisky or brandy
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
Method
In a saucepan, add cream and sugar and heat over a bain marie until the sugar is completely dissolved, stirring occasionally. Set aside.
Lightly beat the egg yolks with a pinch of salt. Wisk in a small quantity of the cream mixture.
Put the remaining cream mixture back over the bain marie. Pour in the egg-cream mixture, whisk to combine, and continue to cook over the bain marie constantly stirring with a wooden spoon or a whisk until the mixture starts to thicken (for about 10-15 minutes).
Transfer the saucepan to a large bowl with ice-water (making sure the water will not spill into the pan). Stir in the rum, whisky (or brandy), nutmeg and vanilla extract. Continue to stir for a few minutes to allow to cool.
Set aside and let cool for another 20-30 minutes, stirring occasionally.
Refrigerate for 2-3 hours. Take out about 30 minutes before serving.
To make the gugels, preheat oven to 180°C.
In a small saucepan, add coconut milk, half of the sugar, all spices, and the chocolate. Bring to a light simmer and let cook until the chocolate is fully dissolved, stirring occasionally. Set aside and let slightly cool.
In a bowl, mix butter with the remaining sugar, vanilla extract, orange zest, and a pinch of salt. Beat until creamy and the sugar is completely dissolved. Add the eggs and continue to beat until fully combined.
Mix flour, baking powder and cocoa powder and lightly stir into the butter-sugar mix. Add the chocolate-coconut milk mixture and fully combine.
Fold in the pear.
Grease a mini-gugel tin (using one with 12 moulds or individual gugal forms) and lightly dusting with sugar. Fill the moulds two-thirds full with the batter and bake for 25 minutes.
The cakes are ready when a skewer inserted comes out clean.
Transfer the cakes to a wire rack to let cool.
Serve the gugels topped with the crème anglaise.
Carrots and Tigers 