COOKIES on the DR. OETKER website

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Chocolate Bundt Cake

This indulgent bundt cake makes a delicious teatime treat.

approximately 12 servings

Easy to make 20 Minutes

Ingredients

Ingredients

for the recipe Chocolate Bundt Cake

For the Cake:

cooking spray
100 g extra dark chocolate
250 g self raising flour
2 sachets Dr. Oetker Baking Powder (2 tsp)
300 g caster sugar
100 ml sunflower oil
6 large eggs , separated
1 tsp Cream of Tartar

To Decorate:

100 g extra dark chocolate
50 g unsalted butter

Preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan). Lightly spray a 24cm ring cake tin with cooking spray.

2

Break 100g extra dark chocolate into pieces and place in a small heatproof bowl over a pan of gently simmering water. Leave to melt, then remove from the water and set aside for 5 minutes.

3

Meanwhile, sieve the flour and Baking Powder into a bowl and stir in the sugar. Make a well in the centre. Separately, mix the egg yolks and oil with 100ml cold water. Then in another bowl, whisk the egg whites with the Cream of Tartar until stiff.

4

Pour the egg yolk and oil mixture into the well and add the warm chocolate. Mix to form a smooth batter. Carefully fold the egg whites into the chocolate batter until thoroughly mixed.

5

Pour into the prepared cake tin and bake for about 50 minutes until risen and firm to the touch, and a skewer inserted into the sponge comes out clean. Cool for 5 minutes before turning on to a wire rack to cool completely.

6

For the decoration, using a vegetable peeler, shave some of the chocolate into small curls to make about 2 tablespoons and set aside. Break the remaining Chocolate into pieces and place in a small heatproof bowl with the butter and 20ml (4tsp) cold water. Put the bowl over a pan of barely simmering water until melted then remove from the water and mix well until smooth and glossy.

7

Put a board under the cake rack and spoon a little chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle with the chocolate shavings and leave for a few minutes to set before slicing to serve with the remaining glaze to spoon over.