Praline chocolate bundt cake
- 250 g whipped cream
- 270 g Dark chocolate
- 100 g Celebration sweets (mixture of filled milk chocolates)
- 210 g Butter
- 200 g Sugar li>
- 1 pinch salt
- 3 span> Eggs (size M)
- 75 g Cornstarch
- 200 g span> flour
- 1 go. TL cocoa powder
- 1 packet span> Baking powder
- 1 pack (150 g) Couverture chips
- Chocolate chips
- fat and breadcrumbs
105 minutes
easy
- 1.
- Heat 100 g cream. Chop 70 g chocolate, melt in the cream and let cool. Meanwhile, wrap sweets out of the paper. Grease the cup cake tin (1.5 liters) and sprinkle with breadcrumbs. Beat 200 g butter, sugar and salt until creamy. Stir in eggs one at a time, alternating with 30 g starch. Mix the remaining starch, flour, cocoa and baking powder and briefly stir in with the chocolate cream. Fold in candies and chips and pour into the prepared form. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 70 minutes. Take out of the oven, let rest in the tin for 1/2 hour, turn out and let cool down completely. In the meantime, heat 150 g of cream. Chop 200 g chocolate, melt in the cream and stir in 10 g butter. Let it sit a little, then drizzle over the cake. Approx. Chill for 30 minutes and sprinkle with chocolate chips
- 2.
- Wait 2 hours. Photo: Först, Food & Foto, Hamburg
1 piece approx:
- 440 kcal
- 1840 kJ
- 5 g protein
- 27 g fat
- 43 g carbohydrates li>
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