Melted dark chocolate bundt cake, perfect for using up Easter eggs, ideal for many occasions.
With a special mold, it also becomes a beautiful gift idea.
You can also make a cake with the same ingredients, using a 9-inch diameter mold.
Below are two collections of easy and delicious ideas to use up all the excess chocolate from Easter eggs.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9-inch mold
- Cooking methods: Electric oven, Double boiler, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1/2 cup sugar
- 1/2 cup sunflower oil
- 3/8 cup milk
- 4 1/4 oz 60% dark chocolate
- 1 packet baking powder
Tools
- 1 Microwave
- 1 Bowl
- 1 Small Bowl
- Electric Whisk
- 1 Bundt Pan
Steps
To prepare the melted dark chocolate bundt cake, first melt the chocolate in the microwave or double boiler for a few moments, being careful not to burn it.
I melt it in the microwave at 800w for 3 minutes.
In a bowl, beat the eggs with the sugar using an electric whisk for 2 minutes.
Add the sunflower oil and milk, and continue mixing for a few moments.
Then add the flour and melted chocolate, the latter, if you wish, with a spatula to scrape it well from the sides of the small bowl.
Whip well until you get a creamy mixture.
Butter and flour a mold of the indicated diameter and pour the mixture inside.
Bake in a preheated fan oven at 356°F for 35 minutes, using a toothpick test to check the doneness.
Remove and let cool well before removing from the mold.
The cake stays soft for up to 4 days at room temperature, covered only by a dish towel.
