Chocolate Gugelhupf

The indicated doses are for a gugelhupf mold with a diameter of 22 cm

Prepare the leavened dough following the instructions of the ''Gugelhupf'' recipe and adding allspice, ginger, and cream; let it rise covered for 20-25 minutes

Chop the candied citron and orange into small cubes, place them in a bowl, soak them with rum, and let them marinate for half an hour

After this time, drain the candied fruit in a sieve to let it drip well, then transfer it to a bowl and mix in the chopped almonds and the couverture chocolate cut into pieces

Add the mixture to the dough and let it rise for another 20 minutes

Place the risen dough in a greased gugelhupf mold dusted with breadcrumbs and level the surface, then cover it and let it rest in a warm place until it has doubled in volume

Bake the cake in a preheated oven (200 degrees) for 45 minutes

At the end, check the baking point by inserting a wooden stick into the dough: if it comes out dry, remove the cake from the oven, unmold it onto a serving plate, and let it cool slightly

When the cake is warm, spread a very thin layer of apricot glaze over it, then let it cool completely

At this point, completely cover the gugelhupf with chocolate glaze and decorate the edge with almond flakes

Let the glaze set before serving