Baking with Superfoods
Mini Chocolate Bundt Cakes
(1 vote)
(1 vote)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the cakes
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ cup sugar
- 1 tsp baking soda
- ¼ tsp salt
- 2 egg yolks
- 5 Tbsps water
- 2 Tbsps sunflower oil
- 4 egg whites
- ¼ tsp cream of tartar
- For the sauce
- 4 ½ ozs Dark chocolate (65% cocoa solids)
- ½ cup cream (48% fat)
- vanilla extract
- To decorate
- Raspberries
- 4 Tbsps Shredded coconut
Preparation steps
1.
Heat the oven to 180°C / 350°F. Grease 6 mini Bundt cake molds.
2.
Mix together the flour, cocoa, sugar, baking soda and salt.
3.
Whisk together the egg yolks, water, and oil in a mixing bowl until well blended. Whisk in 1/3 of the flour mixture and stir until just combined. Add another third of the flour mixture and whisk again. Add the remaining mixture and whisk until just combined.
4.
Whisk the egg whites until softly peaking. Add the cream of tartar and whisk until stiff. Gradually fold the egg whites into the egg mixture until blended.
5.
Spoon into the tins and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Place the tins on a wire rack to cool for 10 minutes. Remove the cakes from the tins and cool completely.
6.
For the sauce: put the cream in a pan and bring to a boil. Remove from the heat and add the chocolate. Leave to stand for a few minutes until melted. Stir in the vanilla.
7.
Place the cakes on a serving plate and spoon a little chocolate sauce over each cake. Decorate with raspberries and coconut.
