Bundt of whisky and cocoa

Good afternoon

Last week buying a few things in Marks and Spencer I went through the kitchen utensil area and what I like so much that are all the nice things to do my photos and on one of the tables I found this book of pastries that just see I knew That was for me.

I’m fascinated, I’ve already made four cakes and the four are special and very delicate as I like them. Ne I changed anything from today’s recipe, it’s perfect so with the permission of Melissa Forti I will share with you some of your recipes and I will start with the Bundt of chocolate and whisky which is the bomb!!!!!!

The book is called The Italian Bakery!!!

Bundt of whisky and cocoa
Serves 10
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
For the Bundt
  1. 100 g cocoa powder quality
  2. 230g butter at room temperature
  3. 120 ml Scotch Wisky
  4. 400 g sugar
  5. 280 g sieved Pastry flour
  6. 5 g baking soda
  7. Salt
  8. 2 eggs
  9. Vanilla extract
  1. Preheat the oven to 160 º C.
  2. Place the whisky in a frying pan on the stove and add the butter at room temperature cut into small dice and the previously sieved cocoa powder.
  3. With the help of a rod move the assembly until the butter is completely dissolved. Remove from heat, add sugar and stir until the sugar is completely dissolved.
  4. Pour over a bowl and allow to cool lightly.
  5. In Another bowl sift everything dry.
  6. With the help of the cooking robot beat the eggs until whitening, add the mixture of whisky and cocoa and continue beating until very well mix the ingredients (fondly).
  7. To finish adding the flour, little by little to incorporate.
  8. Pour the preparation into the pre-greased Bundt mold.
  9. Bake for approx. 45 minutes and check that it is at its point before removing from the oven.
  10. Allow to cool in the mould.
  11. Once cold put it in the dish of presentation chosen and sprinkle Sparkling deco power
  12. (Bright sugar).
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro

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