little cakes type bundt
Servings: 8 pieces
ingredients:
for the cake:
- 50 g butter
- 75 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 2 eggs
- 125 g all-purpose flour
- 1 tsp baking powder
- 75 ml cream (liquid)
- 50 g dark chocolate flakes
for the cake pan:
- some oil w/o taste of its own
- 1 tbsp fine breadcrumbs
for the icing:
- 75 g dark chocolate
equipment:
- Bundt cake pan (Ø 18 cm)
- electric handheld mixer
how to:
- Preheat the oven to 160 degrees C fan.
- Oil the bundt cake pan & dust w/ the fine bread crumbs.
- Cream together the butter, the sugar, the vanilla sugar & the salt w/ an electric handheld mixer.
- Add the eggs.
- Add flour mixed w/ baking powder.
- Add cream.
- Fold in chocolate flakes.
- Pour the batter in the cake pan & let it bake for about 35 min.
- Make the famous test w/ the wooden pin ...
- Let the cake cool in the pan for about 10 - 15 min.
- Then remove the cake pan & let the cake cool completely.
- Melt the chocolate for the icing in a bain-marie.
- Spoon the chocolate over the cake & put it in the fridge to set the chocolate icing.
Notes
Prep Time: This includes the preparation of the cake batter as well as the icing. Cool down times not included.
Cook Time: If the test w/ the wooden pin says the cake is not ready just add another 5 min in the oven.
Cake pan: You may also use butter instead of oil. Concerning the fine breadcrumbs: You may also use fine cacao powder or flour.
If you’ve got very small eggs take 3 of them.
The additional flavour is made by the chocolate flakes. If you like to change for another ingredient think about 50 g of it.
The cake will be fine for about 2 days at room temperature & up to 4-5 days in the fridge.
Sorry: no experience w/ freezing!