Melt 150 g sugar to dark caramel. Pour 375 ml of whipped cream and make everything together until the caramel is dissolved. Remove the saucepan from the heat and cool a little. Whip the yolks, almond liqueur, remaining sugar and 1 pinch of salt until creamy. This will take about eight minutes if you use the mixer for this. Add the still-warm caramel cream to the yolk mixture, beating continuously. Continue beating until the mixture has cooled. If you place the baking bowl in iced water, it will go a little faster. Whip the remaining cream until very stiff. Fold into the cooled mixture with a whisk. Pour into a bundt pan. Place in the freezer for at least five hours. Refrigerate the Gugelhupf half an hour before serving. Now turn out onto a plate and add chocolate or mocha sauce.
Tip: Feel free to use better chocolate – the more delicious the result will taste!