Chocolate-nut bundt cake

For 24 pieces
  • Fat and flour
  • 100 g whole milk and dark chocolate
  • 250 g soft butter / margarine
  • 175 g Sugar
  • 1 Parcel Vanilla sugar
  • Salt
  • 5 Eggs (Gr. M)
  • 400 g flour
  • 150 g ground hazelnuts
  • 1 Parcel Baking powder
  • 8 EL Whipped cream
  • 6 EL Rum
  • Icing sugar
40 minutes
easy
1.
Cup cake pan (24 cm Ø; approx. 3l content) and dust with flour. Grate all of the chocolate very finely.
2.
Mix the fat, sugar, vanilla sugar and 1pr. salt until creamy. Stir in eggs one by one. Mix the flour, nuts, baking powder and chocolate, alternating with cream and rum for a momentstir in. Brush into the mold.
3.
Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour (possibly after approx. 50 minutes).
4.
4 Let the cake cool in the tin for about 10 minutes. Then turn over and let cool down completely. Dust with powdered sugar. Whipped cream and cherry compote go well with this.
1 piece approx:
  • 360 kcal
  • 7 g protein
  • 18 g fat
  • 41 g carbohydrates

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