Tuesday, December 10, 2013


toblerone chocolate-

The  bundt cakes are very versatile , can present in many ways, perhaps one of the most spectacular is as if it were a cupcake, just how you see in the picture.
To do this you will have to make your  mini bundt cake in format  and decorate with a curly tip coverage you choose.
The recipe for this bundt formatted cupcake is  chocolate toblerone,  chocolate flavor of this chocolate is very particular and that gives a special touch that will be wonderful for all those who you may be fans of this sweet, plus the fruit This is also dry very gently bringing the crispy dough.

TobleroneChocolate bundt cake recipe 

160g butter
130g caster sugar
140g brown sugar
2 eggs
140 g flour
60 g cocoa
1 teaspoon baking
1 pinch of salt
130 ml evaporated milk
110 g yoghurt
220 g of toblerone
Chocolate Ganache ** to decorate
300g couverture chocolate
200 ml cream
Preheat oven to 175 º C. Our greased pan and reserve.
In a bowl put the flour, salt, sodium bicarbonate, cocoa and mix until they are all integrated ingredients.
We cut into small pieces and melt it toblerone. Booked
In our mixer bowl put the butter and sugars and beat until light and fluffy.
Once we get this texture we add the eggs one by one and beat well after each addition.  Add the melted chocolate and beat until we we smooth.
Mix evaporated milk and yogurt.
We now proceed to incorporate the flour mixture and evaporated milk and yogurt, and we will alternately until completed, and always beating well after each addition.
Now that we have our dough ready, we miss the mold we had prepared, we smooth the dough, give a tap to avoid leaving bubbles on it and make sure the dough so well between all the slits.
Then we put the pan in the oven and bake at 180 for 55 or 60 min, or until we see what goes prick our clean needle.
Over time, we get the cake from the oven and let cool for about 10 minutes in pan, after this time, unmold and let cool completely on wire rack.
To make the chocolate ganache chocolate and melt it took to boil the cream, when broken, pour it over the chocolate and whisk vigorously. Let stand until cool.
While cooling prepare a pastry bag with a star nozzle curly. Fill with chocolate ganache and decorate our cupcakes as if it were some cupcakes. We booked the "cupcakes" in the refrigerator until serving time.

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