Brownie Bundt cake

Name: Brownie Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Walnut kernels; 2 (100 g each) Dark chocolate bars; 250 g Icing sugar; 100 g Cornstarch; 150 g Flour; 1 package Baking Powder; 2 TABLESPOONS instant cappuccino powder; 250 ml Sunflower oil; 50 ml Amaretto liqueur; 100 ml Egg liqueur; 5 Eggs (size M); 7-10 Tbsp Fat and breadcrumbs; 150 g Dark chocolate coating; 7-10 Tbsp Icing sugar and cocoa

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Walnut kernels
2 (100 g each) Dark chocolate bars
250 g Icing sugar
100 g Cornstarch
150 g Flour
1 package Baking Powder
2 TABLESPOONS instant cappuccino powder
250 ml Sunflower oil
50 ml Amaretto liqueur
100 ml Egg liqueur
5 Eggs (size M)
7-10 Tbsp Fat and breadcrumbs
150 g Dark chocolate coating
7-10 Tbsp Icing sugar and cocoa

Directions

1
Grind the walnuts. Chop chocolate. Mix icing sugar, cornstarch, flour and baking powder and sieve into a bowl. Mix in the walnuts. Dissolve cappuccino in 100 ml hot water. Mix oil, cappuccino, amaretto and advocaat with the whisk of the hand mixer into the flour mixture.
2
Stir in the eggs one by one, fold in the chocolate. Pour the dough into a greased, breadcrumbed, ring cake mould (22 cm Ø; 2.5 litres capacity). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-70 minutes. Remove from the oven, leave to rest in the mould for approx. 10 minutes, then carefully turn out onto a cake rack and allow to cool. Chop the chocolate coating and melt it on a hot water bath. Spread half of it thinly on a cold porcelain plate and chill. Warm the rest of the couverture again and spread it on the cake. Use a spatula to scrape off the solidified couverture. Sprinkle with the chocolate rolls. Pour onto the moist icing. Let it dry.
3
Spread half of it thinly on a cold porcelain plate and chill. Warm the rest of the couverture again and spread it on the cake. Use a spatula to scrape off the solidified couverture. Sprinkle with the chocolate rolls. Pour onto the moist icing. Let it dry. Dust with icing sugar and cocoa. Results in about 16 pieces