Urmelis Chocolate Pudding – Mandarins – Cherry – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 310 g flour
- 40 g puddin powder, chocolate delicately tart (also works normally)
- 1 packet baking powder
- 1 teaspoon, leveled baking soda
- 150 g chocolate with cherry fillin (or your choice)
- 200 g butter, soft
- 220 g suar
- 1 packet vanilla sugar
- 4 drops butter-vanilla flavor
- 2 tablespoon rum
- 5 medium egg (s)
- 250 g puddin, (chocolate puddin (Dany dark cream or other)
- 1 can tangerine (s), small
- Icing sugar or couverture to decorate
Print Recipe
Pin Recipe Instructions
- Grease the bundt pan and sprinkle with flour. Drain the mandarins, drain and cut into small pieces. Chop the chocolate into small pieces.
- Mix the flour, custard powder, baking powder and baking soda well in a bowl. In a second bowl, stir the butter, sugar, vanilla sugar, flavor and rum until creamy. Mix in the eggs one by one. Stir the flour mixture into the mixture alternately with the chocolate pudding. Now stir in the chocolate chips quickly. Finally dust the tangerine pieces with a little flour and quickly fold them into the dough. Pour the dough into the mold and smooth it out. Bake at 175 ° C top / bottom heat for 55-60 minutes.
- Let cool on a rack for about 15 minutes, then turn out and let cool down completely. Decorate with powdered sugar or couverture.
- The bundt cake can of course also be baked with other fruit, other chocolate and other pudding.
- It is best to let it rest in foil for one night or enjoy it right away!
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