The reason why the Hotel “Sacher” is as popular as Vienna’s Schönbrunn Palace is not its luxury accommodation, but the Sachertorte. Its fame has spread well beyond Austria and it is also the basis for this Gugelhupf recipe.
- Brush Gugelhupf mould with melted butter and sprinkle with flour. Preheat oven to 170 °C (fan).
- Melt the chocolate in a warm bain-marie. Stir together the butter with the icing sugar and vanilla sugar to make a cream. Stir in the egg yolks and fold in the melted chocolate.
- Beat the egg whites with a pinch of salt and the granulated sugar to form a stiff peak. Carefully stir into the mixture and add the flour.
- Pour into the prepared mould, and bake for 50 – 55 minutes. Allow to cool briefly and then turn out. Cover the lukewarm Gugelhupf with gently-heated jam, then with the prepared glaze.
- Glaze: Mix sugar and water in a small saucepan and allow to simmer over a high heat for approx. 5 minutes. Leave to cool to around 40 °C (fan). Melt chocolate slowly in a bain-marie. Stir the lukewarm sugar water into the chocolate, mix to a smooth glaze and cover the Gugelhupf.
Source: Austrian National Tourist Office