Praline chocolate bundt cake

For 16 pieces
  • 250 g whipped cream
  • 270 g Dark chocolate
  • 100 g Celebration sweets (mixture of filled milk chocolates)
  • 210 g Butter
  • 200 g Sugar
  • 1 pinch salt
  • 3 Eggs (size M)
  • 75 g Cornstarch
  • 200 g flour
  • 1 go. TL cocoa powder
  • 1 packet 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

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