Chocolate Bundt Cake With Pistachios
August 26, 2016
"From Recipe+ magazine (JULY 2016)"
- FOR CHOCOLATE GLAZE
- Serving Size: 1 (169.4 g)
- Calories 777.4
- Total Fat - 49.1 g
- Saturated Fat - 26.5 g
- Cholesterol - 188.9 mg
- Sodium - 123.2 mg
- Total Carbohydrate - 73.2 g
- Dietary Fiber - 7.4 g
- Sugars - 48.8 g
- Protein - 13.8 g
- Calcium - 100.9 mg
- Iron - 6.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat oven to 170C/150C fan forced.
Grease a large 26cm bundt pan (2.5 litre capacity) with the soft butter.
Place chocolate in a medium heatproof bowl over a saucepan of barely simmering water (don't allow the bowl to touch the water) stir until just melted and cool slightly.
Beat the extra butter and sugar in a medium bowl with an electric mixer until light and fluffy and beat in the eggs one at a time until combined.
On low speed, gradually add combined sifted flours, cocoa and cinnamon, then ground almonds and milk in batches.
Fold in the melted chocolate until combined and the spoon the cake mixture into prepared pan.
Bake cake for about 1 hour or until a skewer inserted into the centre comes out with moist crumbs.
Leave cake in pan for 10 minutes before turning out onto a wire rack to cool.
FOR THE CHOCOLATE GLAZE
Place the chocolate and butter in a medium saucepan and stir over a low heat until just melted.
Spoon some the chocolate glaze over the cake and sprinkle with pistachios and serve cake with remaining chocolate glaze and thickened cream, if desired.
Tips & Variations
No special items needed.