*  Exported from  MasterCook  *

                  Chocolate Gugelhupf with Creme Fraiche

Recipe By     : Tesco Chef's Club, Anton Edelmann, 1997
Serving Size  : 4    Preparation Time :0:40
Categories    : Chocolate                        Individual
                New                              Puddings
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 200      ml            creme fraiche
  25      g             caster sugar
   2      tsp           Cointreau, Kirsch or orange juice
 250      g             Lindt Excellence 70% cocoa plain chocolate
 100      g             unsalted butter
  40      g             icing sugar -- plus extra dusting
   4      med           eggs -- separated
  40      g             plain flour -- sifted
 227      g             strawberries
 113      g             raspberries
   8                    physalis, papery outer twisted back

1. Preheat the oven to 180C/350F/Gas 4. Butter four ovenproof tea cups.

2. Whisk together the creme fraiche, caster sugar and Cointreau, Kirsch or 
orange juice. Using two tablespoons shape the mixture into 4 ovals and 
freeze.

3. Melt 200g of the chocolate in a heatproof bowl over a pan of simmering 
water. Cream the butter and icing sugar together until light and fluffy. 
Gradually add the egg yolks and stir in the melted chocolate. Gently fold 
in the flour. Whisk the egg whites until they form stiff peaks and 
carefully fold into the chocolate mixture. 

4. Half fill the tea cups with the mixture. Break the remaining chocolate 
into 4 pieces and place one piece in the centre of each cup. Top with the 
remaining mixture until the cups are three quarters full.

5. Bake in the centre of the oven for 12-15 minutes until risen and just 
firm to the touch. Turn out immediately onto serving plates and dust with 
icing sugar. 

6. Serve each pudding with a creme fraiche oval and the strawberries, 
raspberries and physalis arranged around the plate. 


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NOTES : Gugelhupf is a classic central European cake, but this version has 
       been made into a scrumptious pudding to be eaten warm after 
       dinner. 
       
       In the traditional way gugelhupf is baked in a special mould, but 
       for this recipe you require an oven-proof tea cup or dome-shaped 
       mould.
       
       When baking, place a cup of hot water in the oven to prevent it 
       from becoming too dry.
       
       To deepen and enrich the chocolate flavour use Lindt Excellence 
       70% Cocoa Chocolate, with its high cocoa content, low sugar level 
       and natural vanilla flavouring.
       
       Preparation time: 25 minutes
       Cooking time: 12-15 minutes
       Calories/Fat per serving: 845cals/56g
       Cost per serving: GBP1.90