Mini Coffee Chocolate Gugelhupf with Nuts

1 Preheat the oven to 160 °C. Butter five small cake pans (capacity 200 ml) and sprinkle with flour.2 Sift flour. Cut chocolate into pieces about 1/2 cm, mix with flour and nuts. Separate eggs into yolks and clear. Cream soft butter with pinch of salt, marzipan, powdered sugar, vanilla sugar and grated lemon zest. Add yolks gradually.Beat 3 egg whites with granulated sugar until creamy. Stir a third of the snow and the liqueur into the mixture. Fold in flour mixture and remaining snow. Pour the mixture evenly into the ramekins and bake in the oven (medium rack) for about 20 minutes.4 Remove the Gugelhupf from the oven, allow to cool for about 5 minutes, turn out of the mold and allow to cool. 5 For the glaze, heat the fondant with espresso over steam to approx. 30 °C (lip-warm). Stir frequently, the glaze should be thick. Decorate the Gugelhupf with the glaze in stripes, this is best done with a spoon. Allow the glaze to set, then sprinkle the Gugelhupf with chocolate chips. Variation: Depending on your taste, you can also bake a large Gugelhupf with the mixture. To do this, butter a Gugelhupfform (capacity 2 1/2 l) and sprinkle with flour. Prepare the mixture as described in the recipe and fill it into the pan. Bake the Gugelhupf in the preheated oven (bottom rack) for about 1 hour.

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