Mini Brownie Bundt cake

Name: Mini Brownie Bundt cake
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 325 g Dark chocolate coating; 100 g Walnut kernels; 100 g Almond kernels; 4 TABLESPOONS + 200 g sugar; 100 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 3 Eggs (size M); 150 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

325 g Dark chocolate coating
100 g Walnut kernels
100 g Almond kernels
4 TABLESPOONS + 200 g sugar
100 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
3 Eggs (size M)
150 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Fat and flour
baking paper

Directions

1
Coarsely chop 175 g of couverture and melt on a warm water bath. Leave to cool slightly. Coarsely chop nuts and almonds. Caramelise 4 tablespoons of sugar, add nuts and roast in it. Spread thinly on baking paper and let cool and chop.
2
Cream fat, salt, 1 packet of vanilla sugar and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Let the chocolate coating shrink while stirring constantly. Fold in brittle.
3
Grease mini-ball cake troughs (6 pieces of 250 ml each) of a muffin tray and dust with flour. Spread the dough evenly in the troughs. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Remove from the oven, leave to rest for 10 minutes, turn out of the tin onto a grid and allow to cool.
4
Coarsely chop 150 g of chocolate coating and melt it on a warm water bath. Cover the muffins with it. Leave to dry.