Chocolate Gugelhupf

The indicated quantities are for a 22 cm diameter gugelhupf mold

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

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

After this time, drain the candied fruits in a sieve, letting them drip well, then transfer them to a bowl and mix in the chopped almonds and the coating chocolate cut into pieces

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

Place the leavened dough in a buttered gugelhupf mold sprinkled 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 cooking point by inserting a wooden skewer 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