INGREDIENTS

INSTRUCTIONS

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.
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
Recipe by: Tesco Chef's Club, Anton Edelmann, 1997 Posted to MC-Recipe
Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997

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