Chocolate Cream and Praline Mini Bundt Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
6
- For the cakes
- 0.333 cup unsalted butter
- 0.333 cup chopped Hazelnuts
- 5 Tbsps light brown sugar
- 1 tsp ground cinnamon
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup plain Yogurt
- For the chocolate ganache
- ½ cup cream (48% fat)
- 8 ozs Dark chocolate (70% cocoa solids, chopped)
- To decorate
- Hazelnuts
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and flour 6-12 mini bundt tins.
2.
Combine the hazelnuts, light brown sugar and cinnamon and set aside.
3.
Sift together the flour, baking powder, bicarbonate of soda and salt and set aside.
4.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla and beat until smooth.
5.
Add 1/3 of the flour mixture and half the yoghurt and beat to combine. Repeat. Add the final third of the flour mixture and beat until blended.
6.
Spoon 2- 3 tablespoons of the mixture into each Bundt tin and sprinkle each with 1-2 tablespoons of the hazelnut mixture. Top with the remaining cake mixture.
7.
Bake for about 20 minutes until golden brown and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
8.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool until thick enough to pipe.
9.
Spoon into a piping bag and pipe a swirl on top of each cake. Top each cake with a hazelnut.
