Brownie Bundt cake

Name: Brownie Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 450 g Whole milk couverture; 180 g Butter or margarine; 2 TABLESPOONS Coffee powder (instant); 50 g Pistachio kernels; 50 g Walnut kernels; 6 Eggs (size M); 370 g Sugar; 1 package Vanillin sugar; 1 package Orange-Back; 1 pinch Salt; 250 g Flour; 3 deleted Tsp Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

450 g Whole milk couverture
180 g Butter or margarine
2 TABLESPOONS Coffee powder (instant)
50 g Pistachio kernels
50 g Walnut kernels
6 Eggs (size M)
370 g Sugar
1 package Vanillin sugar
1 package Orange-Back
1 pinch Salt
250 g Flour
3 deleted Tsp Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 250 g whole milk couverture. Melt fat, coffee and chopped couverture in a hot water bath. Leave to cool slightly. Coarsely chop the pistachios and walnuts. Put some nuts and pistachios aside for decorating.
2
Beat the eggs, 340 g sugar, vanillin sugar, orange baking powder and salt with the whisk of the hand mixer for about 10 minutes until frothy. Add melted fat-chocolate mixture to the sugar cream and stir in.
3
Mix flour and baking powder, sieve over it and stir in briefly. Fold in nuts and pistachios. Pour the dough into a greased and flour-polluted ring cake tin (2 1/2 litres capacity) and smooth it down.
4
Bake in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. After approx. 35 minutes, cover with aluminium foil if necessary. Let the ring cake rest in the pan for about 5 minutes, then turn out onto a cake rack and let it cool down completely.
5
For the icing, roughly chop 200 g of whole milk couverture and melt in a hot water bath. Cover the cake with it. Caramelise 30 g sugar in a pan. Turn the nuts in it, spread on a piece of oiled aluminium foil and let it get firm.
6
Gugelhupf with caramel nuts decorate.