Glazed Bundt Cake
ready in 1 hr 30 min.
- butter (for the cake tin)
- sugar (for the cake tin)
- ½ cup dark Chocolate couverture
- ¼ cup soft butter
- ¼ cup powdered sugar
- 1 tablespoon Vanilla sugar
- 3 eggs (separated)
- ½ cup ground almonds
- ½ cup flour
- 2 ½ tablespoons sugar
Heat the oven to 210°C (190°C in a fan oven), 400°F, gas 6 and fill in the baking dish with about 1 1/2 cm of water. Grease the Bundt tin with butter and sprinkle with sugar.
Melt the dark chocolate slowly in a bain-marie. Mix together the butter, icing sugar and vanilla sugar until creamy and gradually fold in the melted chocolate, egg yolks, almonds and the flour.
Beat the egg whites and sugar until semi-stiff and fold into the mixture. Pour the mixture into the cake tin, place the tin in the water-filled baking dish and bake for around 50 min. Test with a wooden stick to see if the cake is done.
To make the topping, melt the milk chocolate in a bain-marie and gradually stir in 1 to 2 tablespoons of cream.
Knock the cake out onto a plate or a cake stand and pour the chocolate over the top. Decorate with the pink sugar decorations and serve either warm or cool.