Chocolate Bundt Cake

 

Ingredients

Cake

1 cup water

¾ cup unsalted butter, cut into pieces

¾ cup canola oil

170g bittersweet baking chocolate, finely chopped

1 ½ cups sugar

3 cups all-purpose flour

¾ cup cocoa powder

2 ½ tsp baking soda

½ tsp salt

3 eggs, at room temperature

¾ cup buttermilk

1 tbsp vanilla

Chocolate Ganache

1/3 cup whipping cream

170g bittersweet baking chocolate, finely chopped

Decorations

Chocolate flakes or curls

You can also decorate with sprinkles or mini marshmallows

Directions

Cake

Pre-heat oven to 350°F. Lightly grease a bundt cake tin.

Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.

Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.

Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.

Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Chocolate Ganache

In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.

Cool 10 minutes or until slightly thickened.

Place cake on serving plate and drizzle with ganache.

Decorations

Garnish with flakes, curls or mini marshmallows.

Leche Frita

 

"Leche Frita, which means fried milk in Spanish is a Spanish dessert snack typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder."

Ingredients

4 cups milk

½ cup sugar

1 cup corn starch

lemon zest from 1 lemon

orange zest from 1 orange

1 tsp vanilla

1 cinnamon stick

For coating:

2 eggs

1 cup all-purpose flour

Oil to fry

3 tsp castor sugar

1 tsp ground cinnamon

Directions

Peel the orange and lemon skin. Dissolve 1 cup corn starch in 1 cup milk. Add 1 tsp vanilla extract. Pour the remaining milk into the stainless-steel casserole, add lemon and orange skin, cinnamon stick and sugar. Bring it to boil, remove from the burner. Close the lid and let it stay for 15 minutes. Stir the milk well, take out the lemon and orange skin as well as cinnamon stick. Whisk in the corn starch mixture until it becomes smooth and creamy. Take a square or rectangular glass dish or pan and cover the dish with plastic wrap. Transfer the mixture into the dish with spatula. Wrap it and let it cool down to room temperature. Then refrigerate it for a couple of hours.

Beat a couple of eggs in a flat dish. Remove the glass dish from the refrigerator and coat the cooked cream with flour and then cut it into small equal pieces. Coat each small piece with flour and beaten eggs, then coat with flour one more time. Heat the skillet, pour oil. When it is hot, fry the milk on each side until it is golden brown.

Transfer the fried pieces to the paper towel to absorb the oil.

Mix 3 tsp sugar and 1 tsp cinnamon powder in a bowl.

Coat each piece in this mixture and arrange on a serving platter. You can drizzle some honey if you like or have it with ice cream.

Check the video here to get a step by step process of this recipe https://youtu.be/9JjfBHwBtV8