Bundt Cake | Recipe
luxurious chocolate seduction with fine pistachios
© Roberta Dall Alba
6 Mai 2021
Pistachios and dark chocolate are a great pairing. The fine, nutty-buttery flavour of the pistachios is wonderfully complemented by the aromas of the dark cooking chocolate. Furthermore, the bundt cake covered in chocolate is also a real eye-candy.
For a bundt cake pan
butter (at room temperature)
(or more) VIVANI Dark Cooking Chocolate
Preheat the oven to 175 ° C.
In a bowl of a stand mixer (or regular bowl + a hand mixer), beat butter and sugar for two minutes.
Gradually add each of the 5 eggs until incorporated. Then add yogurt, pistachio yogurt and pistachio spread and incorporate for about 30 seconds.
Also add the flour, salt and baking powder and mix with a spatula, checking for lumps.
Grease a bundt cake pan and dust very well with flour. Fill in the dough and bake for about 65 minutes (check with a toothpick – if it comes out clean, the cake is ready).
Let it cool down in the pan for about 10 minutes. Then turn the cake upside down and remove the form. Let cool down completely on a cooling rack.
Garnish with melted chocolate and ground pistachios.
Thanks for this fantastic bundt cake to Roberta Dall Alba from the Italian food-blog Healthy Little Cravings.
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