Better Homes and Gardens (Australia)
CRANBERRY CHOCOLATE CRUNCH BUNDT
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.