John Myers
Contents
show
Ingredients
For the crispy crust:
- 8 tbsp Milk
- 500 g Flour
- 1 Pck. Dry yeast
- 225 g Sugar
- 1 Pck. Vanilla sugar
- 6 Eggs
- 100 g Dark chocolate finely grated
- 30 g Cocoa powder
- 30 g Grated almonds
- 30 g Sugar
- Butter for greasing very thick
- 3 tbsp Icing sugar for the final sprinkling
Instructions
- Gently heat the butter with 5 tbsp milk.
- Mix the flour with dry yeast thoroughly. Add 175 g of the sugar, vanilla sugar, butter-milk mixture and the eggs and knead everything thoroughly for at least 5 minutes. It is a very soft, pliable dough that, when kneaded with a dough hook, has to "twist" smoothly from the wall of the bowl. Cover and let rise in a warm place (possibly in the oven at 50 °) until the dough has doubled its volume.
- Preheat the oven to 175 °. Spread the bundt cake tin very thickly with the soft butter. Mix the grated almonds and sugar and sprinkle the pan with it several times until everything is used up and a thick layer is formed.
- Knead the risen dough well again. Carefully pour 2/3 of it into the thickly spread dish.
- Add the grated chocolate, cocoa, the remaining sugar and the remaining milk to the remaining third of the dough, knead well and pour everything onto the light dough. Use a fork to spiral through both layers of dough.
- Then bake the cake for about 50 minutes. Do the wooden stick test after 45 minutes. No more dough should stick. Then let the cake cool in the oven.
- After turning it, dust with the icing sugar and let it taste. ..... and for those who can't wait ........ with the slightly caramelized Kruse very tasty, if still slightly lukewarm ..... 🙂
Nutrition
Serving: 100gCalories: 374kcalCarbohydrates: 53.4gProtein: 5.5gFat: 15.2g
