Mini Spiced Chocolate Bundt Cakes
Lindt Excellence Milk 55% Bar 80g
- 75 ml full-fat milk
- 75 ml full-fat milk 75 g golden caster sugar
- 2 tsp ground mixed spice
- 50 g Lindt Excellence 55% Cocoa Milk Chocolate, finely chopped
- 50 g unsalted butter, softened
- 1 large egg
- 80 g plain flour
- 1 tsp baking powder
- 1 tbsp cocoa powder
- For the milk chocolate sauce:
- 200 g Lindt Excellence 45% Cocoa Milk Chocolate, finely chopped
- 1 tbsp golden syrup
- 125 ml double cream
- 50 ml full-fat milk
- 25 g butter
Preheat the oven to 180C/160Fan/Gas 4. Grease 18 holes of mini bundt tins (see tip).
Pour the milk into a saucepan with 35 g of the sugar and the ground mixed spice. Slowly bring to the boil, stirring often.
Add the chopped chocolate and stir until melted and smooth. Remove from the heat and leave to cool for 10 minutes.
In a separate bowl, beat the remaining sugar with the butter until pale and light. Beat in the egg. Fold in the flour, baking powder and cocoa powder before mixing in the chocolate milk until you have a smooth batter.
Divide equally between the greased tins. Bake for about 12 to 15 minutes or until a skewer inserted into the centre comes out clean - the exact time will vary according to the size of your mini bundts.
Leave to cool in the tins for 5 minutes before turning out onto a wire rack to finish cooling completely.
Meanwhile, make the chocolate sauce: put the chopped chocolate into a saucepan with the golden syrup, cream and milk. Heat very gently, stirring all the time until the chocolate has completely melted. Take care not to over heat the mixture. Remove from the heat and gradually whisk in the butter. Pour into a jug and leave to thicken for 5 minutes.
Turn out onto flat plates and serve drizzled with the milk chocolate sauce.
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