John Myers
Ingredients for 1 servings:
- 310 g flour
- 40 g pudding powder, dark chocolate (normal chocolate also works)
- 1 packet of baking powder
- 1 tsp, leveled baking soda
- 150 g chocolate with cherry filling (or your choice)
- 200 g butter, soft
- 220 g sugar
- 1 packet of vanilla sugar
- 4 drops butter-vanilla flavoring
- 2 tbsp rum
- 5 m.-sized eggs
- 250 g pudding (chocolate pudding (Dany cream dark or other)
- 1 can of mandarin orange(s), small
- Powdered sugar or chocolate coating for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
juicy and chocolatey!
Grease the Bundt pan and flour it. Drain the mandarins, let them drain, and cut them into small pieces. Finely chop the chocolate. In a bowl, mix the flour with the pudding powder, baking powder, and baking soda. In a second bowl, cream the butter with the sugar, vanilla sugar, flavoring, and rum until creamy. Beat in the eggs, one at a time. Stir the flour mixture into the mixture, alternating with the chocolate pudding. Quickly stir in the chocolate pieces. Finally, lightly dust the mandarin orange pieces with flour and quickly fold them into the batter. Pour the batter into the pan and smooth it down. Bake at 175°C (top/bottom heat) for 55-60 minutes. Let cool in the pan on a wire rack for about 15 minutes, then turn out and let cool completely. Decorate with powdered sugar or chocolate coating. The Bundt pan can also be baked with other fruits, chocolate, and pudding. It’s best to let it rest overnight in foil, or enjoy immediately!
Facebook Comments