Exotic chocolate fondue, served in a Bundt cake

Exotic chocolate fondue, served in a Bundt cake

Exotic chocolate fondue, served in a Bundt cake
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I’ve kind of always wondered what the was the purpose of a Bundt cake, you know, apart from looking real pretty (fine, and it also cuts down on baking time) but guess what. I FINALLY FOUND IT: it’s the perfect chocolate fondue bowl. YOU’RE WELCOME!

You can add the cake to a serving plate on the table, then fill the hole with fruits and some around to decorate and then FILL with chocolate (like a LOT.)

Not only will your guests be able to dig in as they please, but it’s also a super original way to serve this classic! 

  • Serves8
  • Prep time30 mins
  • Cook time45 à 50 mins
  • Timeout10 mins
  • FreezingFreezes well

Ingredients

Cake
  • 2 cups of all-purpose flour
  • 1/4 teaspoon of salt
  • 1 cup of unsalted butter, softened
  • 1 1/2 cup of sugar
  • 2 large eggs
  • 1 cup of plain greek yogurt
  • 1 1/2 teaspoon of vanilla extract (or the seeds from 1 vanilla bean)
  • 2 lime’s zest
Toppings
  • Your choice of tropical fruits (manguo, papayas, pineapples, kiwis, banana, citrus)
  • 300g of dark or milk chocolate, melted

Steps

 

  1. Preheat the oven to 350°F, place the rack at the centre of it. Grease and flour a Bundt cake pan then set aside.
  2. Combine the flour and salt in a bowl then set aside.
  3. Whisk the butter and sugar for 5 minutes with a mixer, until smooth. Add the eggs and yogurt, then continue whisking for a minute. Add the flour mix, vanilla extract, as well as the lime, then fold with a spatula to shape your dough.
  4. Pour the mix into the pan, then bake for 45-50 minutes. Remove from the pan and let cool completely.
  5. Top the middle of the cake with fresh fruits, then serve with the chocolate fondue.

Tips & tricks

Se congèle.

Se conserve 2 jours à température ambiante ou 5 jours au réfrigérateur.

 

Recipe published on August 19, 2018