Chocolate gugelhupf with creme fraiche

 
                   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 crème fraîche, 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 crème fraîche 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: £1.90