Bundt de calabaza y chocolate negro

Para la masa de chocolate:

170g de mantequilla a temperatura ambiente (yo uso Kerrygold)
215g de azcar blanco
3 huevos ecolgicos o camperos
130g de harina de trigo ecolgica
60g de cacao puro en polvo sin azcar
1 cucharadita de levadura qumica
Para la masa de calabaza:
170g de mantequilla a temperatura ambiente (yo uso Kerrygold)
215g de azcar blanco
3 huevos ecolgicos o camperos
230g de harina de trigo ecolgica
1 cucharadita de levadura qumica
200g de pur de calabaza
Precalentamos el horno a 180, calor arriba y abajo (Si vuestro horno es
"fuertecillo", mejor a 165-170).

Engrasamos el molde de Bundt cake de 10 tazas.

Por un lado preparamos la masa de calabaza: batimos la mantequilla (que

debe estar a temperatura ambiente) con el azcar blanco hasta que la mezcla
est cremosa y se aclare. Incorporamos el pur de calabaza, removemos bien.
Aadimos los huevos, uno a uno, y cuando la mezcla sea homognea,
incorporamos la harina, tamizada con la levadura (Si os gustan las especias,
podis echarle media cucharadita de canela, una pizca de clavo y otra de nuez
moscada, y estar delicioso!). Mezclamos hasta tener una masa homogna.
Reservamos.

Por otro lado preparamos la masa de chocolate: batimos la mantequilla (que

debe estar a temperatura ambiente) con el azcar blanco hasta que la mezcla
est cremosa y se aclare. Aadimos los huevos, uno a uno, y cuando la mezcla
sea homognea, incorporamos la harina, tamizada con la levadura y el cacao.

Echamos la mitad de la masa de calabaza en el molde, encima la masa de

chocolate, despus el resto de la de calabaza. Usando un cuchillo o un palillo
de brocheta, mezclamos ambas masas haciendo remolinos.
Horneamos durante 60 minutos o hasta que al introducir un palillo salga limpio
(yo os recomiendo usar el termmetro especial para Bundts, que no falla!).

Dejamos enfriar en el molde, SIN DESMOLDAR, unos 15 minutos (nunca

menos!). Si lo desmoldis antes hay muchas posibilidades de que se os pegue!!

Una vez desmoldado lo dejamos enfriar sobre una rejilla.

Como toque final yo hice un ganache de chocolate negro:

Trocea 150g de chocolate negro y colcalo en un recipiente resistente al
calor.
Calienta 150ml de nata 35% mg.
Cuando hierva, virtelo sobre el chocolate negro y remueve con unas
varillas hasta lograr un ganache bien brillante.

Si queris podis incluso aadirle un chorrito de baileys... mmmmm

BUNDT CAKE CON CHIPS DE CHOCOLATE Y MINI
CHAMALLOWS
Receta de Alma Obregn

225g de mantequilla a temperatura ambiente (yo uso Kerrygold)

225g panela (azcar de caa integral tipo panela)
3 huevos camperos
395g harina de repostera sin impulsor aadido (o harina comn)
200ml de nata 35% mg
60ml de leche entera
1'5 cucharaditas de levadura qumica
0'5 cucharaditas de bicarbonato sdico
160g de chips de chocolate negro
Para decorar:

150g de chocolate con leche troceado

Una bolsita de Chamallows de Haribo Toppings.

Precalentamos el horno a 180 y engrasamos un molde de Bundt Cake de 10

tazas.
Tamizamos la harina con la levadura y el bicarbonato. Reservamos.
Batimos la mantequilla con el azcar hasta que la mezcla est perfectamente
integrada. A m me gusta hacerlo con la batidora en velocidad media-alta.
Incorporamos los huevos, uno a uno.
Si estamos usando la batidora, bajamos la velocidad y a continuacin
aadimos la mitad de la harina, a continuacin la nata. Cuando la mezcla sea
homognea incorporamos el resto de la harina y finalmente la leche. Aadimos
los chips de chocolate negro y removemos bien.
Vertemos la masa en el molde, con cuidado de repartirla muy bien.
Horneamos 55-60 minutos o hasta que al introducir un palillo salga limpio.

Tras sacarlo del horno esperamos al menos 15 minutos a desmoldar. Esto es

FUNDAMENTAL. Si no es muy posible que se te pegue y se rompa.

Una vez fro, fundimos el chocolate al bao mara (o con el microondas) y lo

vertemos sobre el bundt.

Por favor, prometedme que vais a probarlo en casa este finde... vais a flipar!!
En serio, es el mejor bundt que he hecho hasta ahora, creo! Es irresistible

Ingredients:
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
optional: 2 teaspoons espresso powder
1/2 cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180g) full fat sour cream, at room temperature1
1/2 cup (120ml) buttermilk, at room temperature1
2 teaspoons pure vanilla extract
1/2 cup (120ml) boiling hot water2
Cream Cheese Filling
12 ounces (336g) full-fat block cream cheese, softened to room
temperature
1 large egg
1/4 cup (50g) granulated sugar
1/2 teaspoon pure vanilla extract
OP TI ONAL TO PP INGS
Salted caramel sauce or chocolate ganache
Order Ingredients
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Directions:
 1. Preheat the oven to 350F (177C) and grease a 10-inch bundt
pan.
2. Whisk the flour, cocoa powder, sugar, baking soda, baking
powder, salt, and espresso powder (if using) together in a large
bowl. Set aside. Using a handheld or stand mixer fitted with a whisk
attachment (or you can use a whisk) mix the oil, eggs, sour cream,
buttermilk, and vanilla together until combined. Pour the wet
ingredients into the dry ingredients, add the hot water, and whisk
or beat it all until the batter is completely combined. Set aside as
you prepare the cream cheese filling.
3. Make the cream cheese filling: Using a handheld or stand
mixer fitted with a paddle or whisk attachment, beat the cream
cheese on high speed until no lumps remain. Beat in the remaining
ingredients on medium-high speed until combined.
4. Pour half of the chocolate batter evenly into the prepared bundt
pan. Spread all of the cream cheese filling evenly on top. The
cream cheese batter is thick, so you'll have to spoon it on top and
do your best to spread it around-- avoid it touching the sides of the
pan. See photo above for a visual. Pour the remaining chocolate
batter evenly on top.
5. Bake for 55-65 minutes or until a toothpick inserted into the
cake comes out clean with just a couple lightly moist crumbs. This
is a large, heavy cake so don't be alarmed if it takes a little longer
in your oven.
6. Once done, remove from the oven and allow to cool for 2 hours
inside the pan. Then, invert the slightly cooled bundt cake onto a
wire rack or serving dish. Allow cake to cool completely, then
refrigerate for 2 hours. Garnish with optional toppings, then slice
and serve.
7. Leftovers keep well stored in the refrigerator for a few days
Recipe Notes:
1. Why room temperature? All refrigerated items should be at room
temperature so the batter mixes together easily and evenly. Read here
for more information. Instead of sour cream, try using plain yogurt. The
cake won't taste as rich, but it's a fine sub. If needed, you can use whole
milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice
instead of buttermilk.
2. Instead of boiling water, try using hot and strong black coffee. The
cake won't taste like coffee, but the chocolate flavor will definitely be
accentuated!

Cheesecake Filled
Chocolate Bundt Cake
89
 Recipe By Tessa Arias, Handle the Heat
Yield: 12 servings

Prep Time: 20 minutes

Cook: 1 hour 10 minutes

Ingredients
For the filling:
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons all-purpose flour
For the cake:
3/4 cup unsweetened cocoa powder, preferably Dutch-processed
6 ounces bittersweet chocolate, finely chopped
1 tablespoon espresso powder
3/4 cup boiling water
1 3/4 cups (7.87 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream, at room temperature
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
2 cups packed light brown sugar
1 tablespoon vanilla
5 large eggs, at room temperature
For the glaze:
1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces semisweet chocolate, chopped
Directions

Preheat the oven to 350F. Spray a bundt pan with nonstick cooking spray.
For the filling:
In the bowl of an electric mixer, beat the cream cheese and sugar until well
combined. Add the egg, vanilla, and flour until well combined. Set aside.
For the cake:
Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling
water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk
together the flour, salt, and baking soda.
Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When
it has cooled, whisk in the sour cream.
In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about
3 minutes, or until light and fluffy. Add the eggs, one at a time, until combined. On
low speed gradually add the flour mixture and the melted chocolate mixture
alternatively, beginning and ending with the flour, until the batter is smooth.
Pour a little more than half the batter into the prepared pan. Pour the cheesecake
filling into the center of the batter, not allowing it to touch the edges of the pan.
Pour the remaining batter of the filling.
Bake the cake for about 50 minutes, or until a toothpick comes out with moist
crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool
completely.
For the glaze:
In a small saucepan heat the cream and corn syrup over medium heat until hot.
Remove from heat and add the chocolate, whisking until smooth. Let cool slightly
until thickened. Drizzle over the cake. Let the glaze set at room temperature, about
10 minutes, before serving.