Mini Chocolate Ginger Bundt Cakes

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Mini Chocolate Ginger Bundt Cakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
12
For the pan
Pastry flour (to dust the pan)
Butter (to grease the pan)
For the batter
120 grams
200 grams
softened Butter
4
180 grams
1 piece
Ginger root (About 15 grams)
220 grams
50 grams
finely chopped almonds
½ packet
2 teaspoons
For the icing
150 grams
2 tablespoons

Preparation steps

1.

Preheat the oven to 180°C (approximately 360°F).

2.

Grease the mini bundt pans with batter and dust with flour. Chop the chocolate and melt with the butter over a hot, but not boiling, water bath. Beat the eggs with the sugar until foamy and pour the chocolate into the egg mixture. Peel the ginger and finely grate. Mix the flour with the almonds, baking powder, ginger and cocoa powder and gradually stir into the egg mixture. Pour the batter into the pans, spread until smooth and bake in a preheated oven for 25-30 minutes. Remove from the oven, let the cakes stand briefly in the pans, then loosen from the pans and allow to cool.

3.

Stir together the powdered sugar and the lemon juice and drizzle over the cakes. Let the icing dry and serve.