Bundt cake with dark chocolate and lamboni. Today I present the Bundt cake, a very rich cake of German origin that has depopulated in America, to become one of this nation's symbol. Mandatory, the cake is made in a springform Pan donut. There are some specially made with different decorations and grooves that make the bundt cake extremely inviting on the one hand, and on the other hand allow you to distribute the inevitable cover frosting.
And if you like chocolate as much as I like it, do not forget to have a look at all my RECIPES WITH CHOCOLATE or, in terms of soft sweet breakfast, my RECIPES FROM BREAKFAST SWEETS, Come on Maritozzi WITH CREAM the classic APPLE PIE also in version VIDEO RECIPE STEP BY STEP.
In this case, I chose to pay tribute to the mold Nordic Ware that I just got my brother for Christmas by choosing the richest of bundt cake. That dark chocolate, with extra dark chocolate and raspberry icing. The recipe for bundt cake with dark chocolate is Martha Stewart. Keep in mind that I, After doing all the equivalencies between cup, teaspoon, sticks and grams, I reduced the dose by one third because they seemed too abundant. And I think I have been right.
I suggest that you prepare the cake one day in advance. Is’ a very rich butter and sugar mixture, It has a dense and dense but soft honeycombing. Yummy for breakfast, drenched in milk, is an indulgence that you can enjoy as dessert. Especially if accompanied by whipped cream or vanilla ice cream. Or as sweet meditation, with a raisin by acidulous notes of apricot and honey. I found it very good, Obviously high in calories, not to be missed. Have a good day!
Bundt Cake THE CHOCOLATE FUDGE (doses for a mold 24 cm)Print This
- 240 grams of flour 00
- 170 grams unsalted butter at room temperature
- 10 grams of baking powder
- 3 whole eggs at room temperature
- 90 ml whole milk
- 90 g of sour cream (for the recipe, simple, Click here)
- 225 grams of caster sugar
- a pinch of fine salt
- 90 grams of cocoa powder
- 30 milliliters of brandy or rum or brandy
- a teaspoon of organic Bourbon vanilla extract
- FOR COVERAGE:
- 200 grams of dark chocolate 70%
- 200 ml of cream
- 30 grams of butter
- raspberries, to taste
Before you start preparing the bundt cake with dark chocolate, preheat the oven to 165 degrees. Grease the bundt cake pan with care (you don't need the baking flour if it is appropriate). In a bowl, Sift flour, cocoa powder, salt and baking powder. Mix together the milk, the liquor, the vanilla and the sour cream until mixture is smooth.
Place in a bowl the softened butter and sugar: blend with an electric mixer, until the mixture is puffy and fluffy. Add to butter mixture and sugar one egg at a time, continuing to mount with the beaters to mix all the egg, before adding another.
Add to the mixture for bundt cake half of the dry ingredients (flour, cocoa and baking powder) and half the milk with sour cream, and continue to whisk on medium speed. Once the mixture is homogeneous, Add the rest of the dry ingredients and liquids and continue to beat until the dough will be smooth and without lumps. The mixture will be very thick.
Pour the mixture of the bundt cake dark chocolate in the mold, level it off with a spatula and bake for 55 minutes. Remember that it's always worth trying toothpick: tucked in the sweet, the toothpick should be dry. Churning the bundt cake dark chocolate on a wire rack and let cool completely.
Prepare the ganache to cover the bundt cake. Roughly chop the chocolate, pour the cream into a saucepan and bring it to a boil, then pour it over the chocolate. Mix with a spatula until the mixture is thick and glossy and add the butter. Stir up to melt the butter and mix the chocolate sauce.
Pour the icing on the bundt cake with dark chocolate, decorate with raspberries. Remember that this cake is best if prepared one day in advance. Bon appétit!