Name: Dark chocolate bundt cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 12
Ingredients: 15 gram butter, softened, for greasing; 2 x 180g Lindt Dessert Premium Dark chocolate blocks, chopped finely; 250 gram butter, extra, softened; 2 cup (440g) firmly packed brown sugar; 6 eggs; 3/4 cup (110g) plain flour; 3/4 cup (110g) self-raising flour; 1/2 cup (50g) cocoa powder; 3 teaspoon ground cinnamon; 1 cup (120g) ground almonds (almond meal); 2/3 cup (160ml) milk; 1/4 cup (35g) pistachios, chopped coarsley; Chocolate glaze; 1 x 180g Lindt Dessert Premium Dark chocolate block, chopped finely; 100 gram butter, chopped

Dark chocolate bundt cake

This wonderfully rich bundt cake is brilliant served with a drizzling of delicous Lindt dark chocolate glaze and sprinkling of crunchy pistachio nuts, creating a weekend treat to indulge your sweet tooth. Recipe brought to you by Lindt.

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Serves 12

Prep

25M

Cook

1H 10M

Total

1H 35M

Ingredients

15 gram butter, softened, for greasing

2 x 180g Lindt Dessert Premium Dark chocolate blocks, chopped finely

250 gram butter, extra, softened

2 cup (440g) firmly packed brown sugar

6 eggs

3/4 cup (110g) plain flour

3/4 cup (110g) self-raising flour

1/2 cup (50g) cocoa powder

3 teaspoon ground cinnamon

1 cup (120g) ground almonds (almond meal)

2/3 cup (160ml) milk

1/4 cup (35g) pistachios, chopped coarsley

Chocolate glaze

1 x 180g Lindt Dessert Premium Dark chocolate block, chopped finely

100 gram butter, chopped

Method

Dark chocolate bundt cake

1.Preheat oven to 170°C (150°C fan forced). Grease a large 26cm bundt pan (2.5 litre capacity) liberally with the soft butter.

2.Place chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water); stir until just melted. Cool slightly.

3.Beat the extra butter and sugar in medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time until combined.

4.On low speed, gradually add the combined sifted flours, cocoa and cinnamon then the ground almonds and milk in batches. Fold in the melted chocolate until combined. Spoon the cake mixture into pan.

5.Bake cake for about 1 hour or until a skewer inserted into the centre comes out with moist crumbs. Leave cake in pan for 10 minutes before turning out onto a wire rack to cool.

Chocolate glaze

6.Place the chocolate and butter in a medium saucepan, stir until low heat just melted.

7.Spoon some of the glaze over cake; sprinkle with pistachios. Serve cake with remaining glaze and thick cream, if desired.

Chopping the chocolate finely allows it to melt evenly and quickly over low heat without the risk of the chocolate overheating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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