Chocolate – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g chocolate, dark
- 120 g butter
- 120 g suar
- 4 egg (s) (size M)
- 1 pinch (s) salt
- 70 g almond (s), unpeeled, round
- 60 g flour
- 200 g couverture, whole milk
- 1 package chocolate decoration (hearts)
- Fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Break the dark chocolate into pieces and melt with the butter and sugar in a saucepan on the stove over low heat. Separate the eggs, beat the egg whites with salt until stiff. Mix the egg yolks with the almonds and flour. Gradually fold in the hot chocolate, then carefully fold in the egg whites in 2 portions.
- Put the mixture in a greased bundt pan, sprinkled with breadcrumbs, and bake in a preheated oven at 175 ° C for about 45 minutes. Let the cake rest in the tin for 10 minutes, then turn it out onto a wire rack and let it cool down.
- Chop the couverture and melt in a hot water bath. Cover the Gugelhupf with the couverture and decorate with the chocolate hearts.
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