CRAN­BERRY CHOCO­LATE CRUNCH BUNDT

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 1 hour 5 mins Serves 10-12

300g dark choco­late, chopped,

plus ex­tra 100g

200g un­salted but­ter, chopped,

plus ex­tra to grease 6 free-range eggs 250g dark brown sugar 1 tsp vanilla ex­tract 375g self-rais­ing flour,

plus ex­tra to dust 40g co­coa pow­der 300ml sour cream, stirred

un­til smooth

100g Frey Milk Cran­berry Choco­late, finely chopped, plus ex­tra 100g

100g dry-roasted al­monds,

finely chopped

75g dried cran­ber­ries, chopped 100ml thick­ened cream

STEP 1 Pre­heat oven to 170°C fan-forced (190°C con­ven­tional). Put dark choco­late and but­ter in a heat­proof bowl and set over a saucepan of barely sim­mer­ing wa­ter. Stir un­til melted. Set aside. STEP 2 Put eggs, sugar and vanilla in the bowl of an elec­tric mixer and beat on high, us­ing whisk at­tach­ment, for 10 min­utes un­til light and creamy. Mean­while, sift flour and co­coa pow­der to­gether over a large bowl. Gen­tly fold choco­late mix­ture, sour cream and flour mix­ture into the egg mix­ture un­til a smooth bat­ter forms. STEP 3 Brush the in­side of a 2.5-litre bundt tin with ex­tra but­ter, and dust with ex­tra flour un­til evenly coated. Put milk choco­late, al­monds and cran­ber­ries in a small bowl and toss. Spoon a quar­ter of bat­ter into pre­pared tin then sprin­kle over one-third of cran­berry mix­ture. Re­peat with re­main­ing bat­ter and cran­berry mix­ture, fin­ish­ing with bat­ter. Bake for 50-55 min­utes, un­til a skewer can be in­serted and re­moved cleanly. Cool on a wire rack for 5 min­utes, then in­vert onto a serv­ing plat­ter. Set aside to cool. STEP 4 Finely chop ex­tra dark choco­late and place in a medium heat­proof bowl. Put cream in a small saucepan over high heat and bring to a sim­mer. Pour into bowl with choco­late. Let sit for 2 min­utes be­fore whisk­ing un­til smooth. La­dle choco­late mix­ture over cake. Break ex­tra milk choco­late into shards, then press into top of cake to dec­o­rate.

Cran­berry choco­late crunch bundt

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