Mini Chocolate Bundts

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Mini Chocolate Bundts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie421 kcal(20 %)
Protein7.89 g(8 %)
Fat24.52 g(21 %)
Carbohydrates43.28 g(29 %)
Sugar added16.77 g(67 %)
Roughage0.84 g(3 %)
Vitamin A116.58 mg(14,573 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.43 mg(20 %)
Vitamin B₆0.05 mg(4 %)
Folate36.26 μg(12 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.71 μg(10 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C0.15 mg(0 %)
Potassium258.83 mg(6 %)
Calcium41.17 mg(4 %)
Magnesium58.33 mg(19 %)
Iron4.77 mg(32 %)
Iodine23.87 μg(12 %)
Zinc1.11 mg(14 %)
Saturated fatty acids12.09 g
Cholesterol94.12 mg
Author of this recipe:

Ingredients

for
6
For the cakes
¾ cup
¼ cup
½ cup
1 teaspoon
¼ teaspoon
2
5 tablespoons
2 tablespoons
4
¼ teaspoon
For the sauce
4 ½ ounces
Dark chocolate (65% cocoa solids)
½ cup
cream (48% fat)
To decorate
4 tablespoons

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 mini Bundt cake tins or moulds.
2.
Mix together the flour, cocoa, sugar, bicarbonate of soda and salt.
3.
Whisk together the egg yolks, water, and oil in a mixing bowl until well blended. Whisk in 1/3 of the flour mixture and stir until just combined. Add another third of the flour mixture and whisk again. Add the remaining mixture and whisk until just combined.
4.
Whisk the egg whites until softly peaking. Add the cream of tartar and whisk until stiff. Gradually fold the egg whites into the egg mixture until blended.
5.
Spoon into the tins and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Place the tins on a wire rack to cool for 10 minutes. Remove the cakes from the tins and cool completely.
6.
For the sauce: put the cream in a pan and bring to a boil. Remove from the heat and add the chocolate. Leave to stand for a few minutes until melted. Stir in the vanilla.
7.
Place the cakes on a serving plate and spoon a little chocolate sauce over each cake. Decorate with raspberries and coconut.