For the dough
145 g sugar
200 g flour
100 g butter
20 cl milk
10 g baking powder
160 g dark chocolate, melted
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract (which I did not use)
Preheat your oven to 180°. Prepare your mould by buttering it if necessary (the mould I used is a silicone kouglof mould).
start Melting the butter with chocolate in a double boiler.
In a bowl, mix the flour, baking powder, unsweetened cocoa and vanilla extract (if using). Set aside.
In a second bowl, whisk your egg yolks with 125g of sugar using an electric mixer.
While continuing to beat, pour in the milk. Add the dry mixture (flour, cocoa and yeast) in three stages, beating well between each addition.
Then pour in the melted butter-chocolate mixture. Mix well. Set aside.
Pour the egg whites into a mixing bowl and beat them until they are stiff.
When they begin to foam, pour in the remaining 20 g of caster sugar.
with a spatula fold them Gently into the previous mixture
Pour the mixture into the tin and bake for about forty minutes (although this depends on your oven!).
When it is cooked, wait a few minutes, then turn out onto a rack.
* For the chocolate icing (recipe from the magazine “Fou de Pâtisserie” n°2):
7 cl of water
190 g sugar
60 g unsweetened cocoa powder
130 g liquid cream
8 g gelatine (6 g for me)
for gain time put the gelatine in cold water to soften it.
Bring the cream to the boil over a low heat, and at the same time pour the water and sugar into another pan.
Bring to the boil to obtain a syrup. Pour the cocoa powder into the syrup and mix with a whisk.
Ideally, your cream should be boiling just as your cocoa is well incorporated into the syrup.
If this is the case, pour your cream over the syrup-cocoa mixture straight away. Stir. If you get lumps (like me!!) … no problem, mix it all with a hand blender!
When the temperature reaches 70°, add the gelatine.
Pour the icing into a small container with a spout.
When your icing has cooled, pour it over your Bundt Cake … in several layers if you like.