Mini Bundt cake with chocolate

Name: Mini Bundt cake with chocolate
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 50 g Dark chocolate; 1 TEASPOON instant coffee; 40 g Mocha beans (dark chocolate); 125 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 125 ml Milk; 50 g white couverture; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

50 g Dark chocolate
1 TEASPOON instant coffee
40 g Mocha beans (dark chocolate)
125 g Butter or margarine
125 g Sugar
1 pinch Salt
2 Eggs (size M)
200 g Flour
1/2 package Baking Powder
125 ml Milk
50 g white couverture
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate and melt it over a warm water bath. Dissolve coffee in 1 tbsp. hot water. Coarsely chop 3/4 of the mocha beans
2
Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, alternately stir into the fat egg mass with the milk. Stir melted chocolate, coffee and chopped mocha beans into the dough
3
Pour the dough into a greased, flour-dusted ring cake mould (700 ml capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes (stick test)
4
Take out and let it cool down for about 10 minutes. Turn onto a cake rack, let it cool down
5
Chop white couverture, melt over a warm water bath. Let it cool down a little. Decorate the cake in strips with the icing and let the couverture stand for a while. Press the remaining mocha beans on the upper edge, let dry
6
waiting time approx. 1 1/2 hours