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Description
Rich, moist chocolate bundt cakes dipped in smooth dark chocolate and finished with indulgent toppings. Decorated with strawberries and freeze-dried raspberries or chocolate crispies and chocolate bars for the ultimate chocolate treat
Ingredients
350g
Whole Egg
410g
Water
5g
Freeze Dried Raspberry Sprinkles
200g
Strawberries
Method
- Add all the ingredients into an electric mixer and mix on a medium speed for 5-7 minutes.
- Add the mixture into bundt moulds
- Press the upper surface approx. 1 cm deep using an oiled scraper or spatula.
- Place the bundts into a preheated oven
- (180 ̊ C) and bake for initially 5 minutes.
- Finish baking with open damper for 20-25 minutes.
- Once cooled, heat the IRCA Coverdecor in the microwave, in 30 second intervals stirring in between, until melted
- Dip the bundts into the IRCA Coverdecor
- Decorate with either strawberries and freeze dried raspberries or Dobla Crispies and Dobla Chocolate Bars
