175 g (6 oz) plain chocolate
225 g (8 oz) butter, softened
225 g (8 oz) sugar
4 eggs
350 g (12 oz) self-raising flour
150 ml (1/4 pt) sour cream
10 ml (2 tsp) vanilla essence
2.5 ml (1/2 tsp) almond essence
icing sugar
225 g (8 oz) butter, softened
225 g (8 oz) sugar
4 eggs
350 g (12 oz) self-raising flour
150 ml (1/4 pt) sour cream
10 ml (2 tsp) vanilla essence
2.5 ml (1/2 tsp) almond essence
icing sugar
method
1. Melt the chocolate and allow to cool slightly.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Add the vanilla and almond essence, and fold in the flour.
5. Divide the mixture into two. Add the sour cream to one half and the melted chocolate to the other.
6. In a buttered and thickly sugared 9 - 10 in (2.6 - litre (4 1/2 pt) gugelhupf or ring pan, put alternate spoonfuls of the mixtures.
7. Using a teaspoon, cut down into the mixture and swirl together. Bake at 180°C (350°F) Gas 4 for about 1 hour.
8. Serve warm or cold, dredged with icing sugar.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Add the vanilla and almond essence, and fold in the flour.
5. Divide the mixture into two. Add the sour cream to one half and the melted chocolate to the other.
6. In a buttered and thickly sugared 9 - 10 in (2.6 - litre (4 1/2 pt) gugelhupf or ring pan, put alternate spoonfuls of the mixtures.
7. Using a teaspoon, cut down into the mixture and swirl together. Bake at 180°C (350°F) Gas 4 for about 1 hour.
8. Serve warm or cold, dredged with icing sugar.
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