John Myers
Brownie Bundt Cake with Walnuts
The perfect brownie bundt cake with walnuts recipe with a picture and simple step-by-step instructions.
- 100 g Walnuts
- 2 blackboard Dark chocolate js 100 g
- 250 g Powdered sugar
- 100 g Food starch
- 150 g Sifted flour
- 1 packet Baking powder
- 2 tbsp Cappuccino powder soluble
- 250 ml Oil
- 50 ml Amaretto
- 100 ml Advocaat
- 5 Eggs
- Coarsely grind the walnuts, chop the chocolate.
- Icing sugar, starch, flour and baking powder, sieve. Fold in walnuts. Mix the cappuccino and 100 ml hot water.
- Stir oil, cappuccino, amaretto and eggnog into the flour-nut mixture. Stir in eggs one by one, fold in chocolate chips
- Pour the dough into a greased bundt pan (approx. 2.5l) sprinkled with breadcrumbs. Bake in a preheated oven at 150 degrees for about 1 hour. Take out, let cool a little and turn out.
- Melt the couverture. Spread half on a tray or marble board. Chill until the couverture has set again. Then scrape off the rolls with a spatula. Spread the remaining liquid couverture on the cake and sprinkle with the chocolate rolls. Dust with powdered sugar and cocoa
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