Ring Cake with Dark Chocolate Glaze.
Traditional and Bimby recipe. Today I propose a delicious and indulgent cake with a soft dark chocolate glaze flavored with rum for an intense taste that overflows, or rather completely inundates it. Then to finish, there are some white chocolate flakes

24 cm ring cake.

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Cost: Economical
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

488.38 Kcal

calories per serving

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Energy 488.38 (Kcal)
Carbohydrates 51.44 (g) of which sugars 30.00 (g)
Proteins 10.41 (g)
Fat 28.41 (g) of which saturated 13.08 (g)of which unsaturated 14.12 (g)
Fibers 5.33 (g)
Sodium 66.99 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

1 1/4 cups all-purpose flour
3/4 cup sugar
1 cup plain yogurt (or Greek)
3 eggs
1/3 cup unsweetened cocoa powder
1/3 cup Nutella® (or other chocolate or pistachio spread)
1/3 cup sunflower oil
1 packet baking powder
4 oz dark chocolate (in pieces)
2 tbsp butter (softened)
2 tbsp rum (or coffee liqueur)
to taste white chocolate (in flakes)

Ring Cake with Dark Chocolate Glaze

Tools

what we need to make the

1 Oven
Whisks
1 Pan 24 cm ring
1 Pot – small non-stick
1 Cooling Rack

Steps

let’s go to the kitchen.

Preheat the static oven to 340°F, and in the meantime butter and flour the ring mold.
Place the sugar, flour, eggs, Nutella, baking powder, milk, cocoa, and sunflower oil in a bowl if using whisks, or in the mixer bowl. Mix everything together until the mixture appears smooth and homogeneous.
If using the Bimby, blend for 3 min. Speed 5
At this point, pour it into the ring mold and bake in the static oven at 340°F for 40 minutes.
After the time has passed, open the oven door and perform the toothpick test; if it comes out dry, turn off the oven and let it rest on the cooling rack for 5 minutes. Once cooled, remove the cake from the mold.
Prepare the glaze by gently cooking the chocolate and butter. Stir constantly to get a smooth cream. Remove from heat, add the rum, and mix
Place the chocolate in the bowl, chop for 15 sec at speed 5, add the butter, and proceed: 3 min. 99°F speed 3. Make sure the chocolate is well melted, otherwise continue a little while checking through the measuring cup lid.
Place the ring cake on the cooling rack with a tray underneath to collect any excess, and pour the glaze over the ring cake, finishing, if desired, with white chocolate flakes.
Here is your Ring Cake with Dark Chocolate Glaze ready