Bundt cake cranberry chocolate
Ingredients
Bundt cake chocolate cranberry
3 Egg whites
2 Egg yolks
140 g Sugar
140 g Flour
60 g Butter
160 g Milk
6 g Yeast
110 g Dark chocolate
40 g Cocoa powder
Chocolate glaze
8 g Gelatine sheets
70 g Water
190 g Sugar
60 g Cocoa powder
130 g Liquid cream
Semi-candied cranberries
Andros Chef frozen semi-candied cranberries are an exclusive Andros Chef product. Chefs will find uses on pastry pre or post bake for incorporation into brioches, clafoutis,… as well as entremets or other cold applications as they give off very little color. Packed in 1kg flexible bag.
Discover our products range Semi-candied fruitsPreparation steps
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Bundt cake
Pre-heat oven to 160°C. Grease the mould. Melt the chocolate with butter. In a mixing bowl, using the whisk attachment, whisk vigorously egg yolks with 130g of sugar. Add the milk, flour, yeast, cocoa and cocoa powder. Using a spatula, add the butter and chocolate mix. Whip the egg whites and add 2 sugar pinches until stiff. Add with a spatula the egg whites in the batter. Add the cranberries. Pour in the mould. Bake at 160°C for one hour. Allow to cool on a wire rack and remove from bundt pan. Freeze for 2 hours.
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Chocolate glaze
Soak the gelatine in water for 10 minutes. In a bowl, mix sugar and cocoa powder. In a sauce pan, heat water and cream on medium heat then gradually add the cocoa-sugar mix gently stirring until simmering. Off the heat, add soaked gelatine and mix. Filter and pour in a container fitted with a pourer. Use at 32°C.
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Decoration
Place some cranberries on the bundt cake previously glazed. Allow the glaze to set and spread icing sugar.
