Mini marble bundt cakes

Ingredients for 1 servings:

• 1 egg(s)
• 60 g powdered sugar
• 60 g butter, at room temperature
• 1 tbsp crème fraîche
• 80 g flour
• 1 tbsp cocoa powder
• 30 ml milk
• 35 g dark chocolate
• 10 ml milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Makes about 15-16 mini Bundt cakes. Preheat the oven to 200°C. Finely chop the chocolate and set aside. Beat the butter, sugar, and egg in a bowl until light and fluffy. Stir in the crème fraîche and flour. Stir in the milk. Divide the batter into two equal parts. Add the cocoa powder and 10 ml of milk to one part. Fold the chopped chocolate into the cocoa batter. Fill the light and dark batters one after the other into the silicone molds using piping bags or teaspoons. If using regular molds, grease them beforehand. Bake for 10-12 minutes. Do the skewer test, e.g. with a toothpick. Let the mini Bundt cakes cool on a wire rack, then remove them from the mold and let them cool completely. Tip for silicone molds: You can push the individual Bundt cakes up a little from the bottom of the mold to make it easier to remove the Bundt cake. Note from the chef’s recipe editor: This recipe uses a mini gugl pan. The small buns are the size of a larger praline, so the quantities are sufficient for this pan.