Exotic chocolate fondue, served in a Bundt cake
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!
- Prep time30 mins
- Cook time45 à 50 mins
- Timeout10 mins
- FreezingFreezes well
- 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
- Your choice of tropical fruits (manguo, papayas, pineapples, kiwis, banana, citrus)
- 300g of dark or milk chocolate, melted
- Preheat the oven to 350°F, place the rack at the centre of it. Grease and flour a Bundt cake pan then set aside.
- Combine the flour and salt in a bowl then set aside.
- 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.
- Pour the mix into the pan, then bake for 45-50 minutes. Remove from the pan and let cool completely.
- Top the middle of the cake with fresh fruits, then serve with the chocolate fondue.
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