pure A touch of luxury
Introducing the Lindt Dessert premium chocolate range, transforming your chocolate cake creations into delicious show-stoppers.
“Cooking with quality chocolate can make all the difference to the end result.” Thomas Schnetzler, Lindt Master Chocolatier
You put love and care into your special occasion baking. Now you can add a layer of pure luxury with Lindt Dessert Premium Milk, Dark or 70% Cocoa. With the high quality and incomparable taste you expect from Lindt, this new range will transform your sweet treat into a sumptuous tour de force. Chocolate bundt cake with pistachios Serves 12. Prep and cook time 1 hour 30 minutes (+ standing time).
15g unsalted butter, softened, for greasing
2 x 180g blocks Lindt Dessert Premium Dark, chopped finely
250g unsalted butter, extra, softened
2 cups (440g) firmly packed brown sugar 6 eggs
¾ cup (110g) plain flour
¾ cup (110g) self-raising flour
½ cup (50g) cocoa powder
3 teaspoons ground cinnamon
1 cup (120g) ground almonds (almond meal) ⅔ cup (160ml) milk
¼ cup (35g) pistachios, chopped coarsely CHOCOLATE GLAZE
1 x 180g block Lindt Dessert Premium Dark, chopped finely
60g unsalted butter, chopped 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 barely 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 a 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 combined sifted flours, cocoa and cinnamon, then ground almonds and milk in batches. Fold in the melted chocolate until combined. Spoon the cake mixture into prepared 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.
6. CHOCOLATE GLAZE: Place the chocolate and butter in a medium saucepan and stir over low heat until just melted.
7. Spoon some of the Chocolate Glaze over the cake and sprinkle with pistachios. Serve cake with remaining Chocolate Glaze and thickened cream, if desired. CHOCOLATE TIP: Chopping the chocolate finely allows it to melt evenly and quickly over low heat without the risk of the chocolate overheating.