John Myers
Bundt Cake with Grapes – Chocolate and Nuts
The perfect bundt cake with grapes – chocolate and nuts recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 1 Knife point Ground cinnamon
- 200 Milliliters Milk
- 300 g Flour
- 1 packet Baking powder
- 200 g Whole milk chocolate shavings
- 100 g Chopped hazelnuts
- 100 g Ground hazelnuts
- 200 g Seedless grapes
- 100 g Couverture whole milk
- 1 pinch Salt
- Separate the eggs and set the egg whites aside. Wash the grapes, put them in a colander and let them drain.
- In a mixing bowl, beat soft butter, sugar, vanilla sugar, cinnamon, milk and egg yolks until frothy. Mix the flour with the baking powder and stir in two portions. Stir in the ground and chopped hazelnuts.
- Add the chocolate shavings and stir in. Beat the egg white with the pinch of salt until stiff and fold in. Dust the drained grapes with flour and fold into the batter. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 70 – 75 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Now turn the cooled Gugelhupf out onto a cake plate. Melt the couverture over a water bath and coat the Gugelhupf with it. Now put the Gugelhupf back in the cold until the couverture has set.
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