Almond Bundt Cake | Recipe
... doused with White Cooking Chocolate
Monika Noack, Katharina Kuhlmann
9 January 2019
The bundt cake (in German: Gugelhupf) is originally a loose yeast cake, which is baked in the characteristic bundt cake tin. Of course, this pretty shape is also suitable for many other recipes beyond yeast dough. Our present variant, which also decorates the packaging design of our VIVANI White Cooking Chocolate, is baked on the basis of ground almonds and durum wheat semolina. The icing of liquid cooking chocolate ensures a great appearance and an extra portion of chocolate pleasure.
For a bundt cake tin
raw cane sugar (or coconut blossom sugar)
durum wheat semolina
sieved tartar baking powder
whole milk or buttermilk
chopped VIVANI White Cooking Chocolate
waiting / cooling time
10 - 15 minutes
level of difficulty
Whisk eggs with sugar and sparkling water for a few minutes until foamy. Stir in semolina, baking powder and milk. Finally fold in the ground almond.
Grease a bundt cake tin very well and dust it with flour. Then fill in the dough.
Bake in a preheated oven at 175 °C (fan oven 160 °C) for about 60 minutes (check with a wooden skewer if it’s done).
After baking, leave the cake in the tin for 10 – 15 minutes, then dissolve, turn over and allow to cool.
Carefully melt the Cooking Chocolate in a bain-marie and pour over the cooled down cake.
Monika Noack is a VIVANI employee from the start and a passionate chocolate fanatic. As a trained confectioner and graduate oecotrophologist, she has a great deal of know-how and always new recipe ideas to enchant us in the office. We thank her with her own column, where you can discover many tried and tested delicacies with VIVANI chocolate. Browse and try out allowed…