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Red wine bundt cake

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Ingredients for 1 servings:

  • 200 g butter / margarine, soft
  • 150 g brown sugar
  • 1 pinch of salt
  • 3 eggs
  • 1 packet of baking powder
  • 300 g flour
  • 200 ml wine, red, sweet
  • 100 g chocolate (finely grated milk chocolate)
  • 100 g brittle (hazelnut brittle)
  • 150 g chocolate coating (whole milk)
  • 20 g coconut oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the batter, beat the butter, sugar, and eggs until smooth. Combine and sift the flour and baking powder. Gradually add the flour, alternating with the red wine. Add the chocolate and a tablespoon of the brittle. Pour the batter into a greased pan and bake at 180°C (preheated), 160°C (fan oven, not preheated), mark 2-3 (gas mark 2-3) for about 50-60 minutes. Then let the cake cool for about 10 minutes. Mix the chocolate coating with the coconut oil in a bain-marie over low heat until smooth and spread over the cake. Spread the remaining brittle on top and let it set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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