TONKA BEAN CHOCOLATE BUNDT CAKE
200 g butter [room temperature]
300 g flour
1 teaspoon baking powder
pinch salt
100 g dark chocolate
80 ml water [hot]
160 g greek yoghurt
55 g cocoa powder
200 g sugar
3 eggs [room temperate]
1 tonka bean
_ preheat oven to 160°C
_ grease a large bundt cake tin with butter
_ sift together flour, baking powder and salt
_ chop chocolate and gently melt in a water bath
_ remove from heat and sift in cocoa powder
_ add hot water and greek yoghurt and stir to a smooth paste
_ combine butter, sugar and grated tonka bean and beat until light and fluffy
_ beat in one egg at a time
_ add in chocolate paste and stir to combine
_ finally fold in the flour [take care not to overmix]
_ pour mixture into the bundt tin and bake for 40-45 min
[until a skewer inserted comes out clean]
_ leave to cool in the tin for about 30 min before gently turning it out to cool completely
_ decorate to your liking [I used ruby chocolate and freezer dried berries]
TONKABOHNEN-SCHOKOLADENKUCHEN
200 g Butter [Raumtemperatur]
300 g Mehl
1 Teelöffel Backpulver
Prise Salz
100 g Zartbitterschokolade
80 ml Wasser [heiß]
160 g griechischer Joghurt
55 g Kakaopulver
200 g Zucker
3 Eier [Zimmertemperatur]
1 Tonkabohne
