Hola a todos de nuevo. Hoy os traigo como cada mes, el reto #BundtBakers. El tema de este mes, "Chocolate caliente". La idea consistía en como solemos personalizar nuestro chocolate caliente, por ejemplo, a mi me gusta echarle nubecitas pequeñas encima, como hacen los americanos.
Quería inspirarme en este tipo, pero pensé que mi bundt se parecería mucho al "Fantasy Rocky Road" que hice en el mes de mayo o incluso al "Pretzel´s Crown in a S´more Bundt Cake" de septiembre.
Ya había hecho un par de bundts de chocolate este año, y no me apetecía hacer otro parecido, así que pensé en cosas que llevan chocolate, y me acordé de la deliciosa Nutella, esa crema de cacao con ese alto sabor a avellanas que me enloquece. Para enriquecer ese sabor incluso más, añadí a mi bundt avellanas caramelizadas en su interior, y continuando con el caramelo, preparé una salsa de toffee perfecta.
Hi everyone again. Today I bring you as every month, the #BundtBakers challenge. The theme of this month, "Hot Chocolate". The idea was how we should taste our hot chocolate, for example, I like to drop in little marshmallows, like the americans do.
I would inspirime me in that kind, but I thought it was similes than "Fantasy Rocky Road" of may or even "Pretzel´s Crown in a S´more Bundt Cake" of september.
I made this year a pair of chocolate bundts, and I didm´t want to make another similar, thats why I thought in things with chocolate, and I remember the delicious Nutella, that chocolate cream with a high hazelnut taste that drives me crazy. To enrich this taste even more, I added in my bundt candied hazelnuts, and a perfect toffee sauce.
Thanks to Noshing With the Nolands , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with your blog URL to foodlustpeoplelove@gmail.com.
Check out what the rest had bake this month, and enjoy!
- Autumn Spiced Pumpkin Hot Chocolate Bundt Cake by Faith, Hope, Love, & Luck
- Aztec Hot Chocolate Bundt by I Sugar Coat It!
- Baileys Hot Chocolate Bundt Cake by Liv for Cake
- Bourbon Hot Chocolate Bundt Cake by Vintage Kitchen Notes
- Bourbon Hot Chocolate Bundt Cake by I Bake He Shoots
- Carob Hot Chocolate Cake by A Kingdom for A Cake
- Chocolate and Tiffany's Bundtcake by La mejor manera de hacer...
- Chocolate Chips Orange Bundt Cake by Basic N Delicious
- Chocolate Mocha Bundt Cake by A Day in the Life on the Farm
- Godiva Hot Chocolate Mini Bundt Cakes by Our Good Life
- Hot Chocolate and Caramel Bundt Cake by I love Bundt Cakes
- Hot Chocolate and Churros Bundt Cake by Patty's Cake
- Hot (Chocolate) Buttered Rum Bundt by The Crumby Cupcake
- Hot Chocolate Habanero Bundt Cake by Brunch with Joy
- Hot Chocolate Lavender Bundt Cake by Adventures in All Things Food
- Hot Cocoa Almond Bundt Cake by SimplyVeggies
- Irish Hot Chocolate Bundt Cake by From Gate to Plate
- Kahlua Drenched Dark Hot Chocolate Bundt Cake by Baking in Pyjamas
- Marshmallow Hot Chocolate Bundt Cake by Palatable Pastime
- Mexican Hot Chocolate Bundt by Living the Gourmet
- Nutella y Toffee Bundt Cake by Los Chatos Chefs
- Orange Pisco White Chocolate Bundt by Food Lust People Love
- Peppermint Hot Chocolate Bundt Cake by Making Miracles
- Peppermint Hot Chocolate Cake by The Spiced Life
- Pumpkin Spice Hot Chocolate Bundt by Tartacadabra
- Toffee Chip Hot Chocolate Pound Cake by Magnolia Days
- Venetian Drinking Chocolate Cake by Jane's Adventures in Dinner
- White Hot Chocolate Peppermint Bundt by Noshing With The Nolands
- White Hot Chocolate Pound Cake by My Catholic Kitchen
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Ingredientes para las avellanas caramelizadas:
- 200 grs de avellanas
- 100 grs de azúcar
- 2 cdas de agua
- unas gotas de zumo de limón
Preparamos una bandeja con un papel de horno que habremos engrasado con aceite.
Primero hacemos las avellanas caramelizadas para que nos vayan enfriando. En una sartén ponemos el azúcar, el agua y el zumo de limón. Cuando el caramelo empiece a dorarse, añadimos las avellanas y removemos unos minutos para que todas estén bien impregnadas de caramelo. Echamos las avellanas en la bandeja con el papel y dejamos enfriar.
Ingredients for candied hazelnuts:
- 200 g hazelnuts
- 100 g sugar
- 2 tablespoon water
- few drops of lemon juice
Prepare a tray with oven paper greased with oil.
First we are going to cook the candied hazelnuts to be cold and ready meanwhile we prepare the bundt. In a pan , put the sugar, water and the lemon juice. When the candy starts to go browns, add the hazelnuts and stir them a few minutes. Put the hazelnuts in the tray with the oven paper, and let them cold.
Ingredientes para el bundt:
- 300 grs de harina
- 1 cdta de levadura royal
- 1/2 cdta de sal
- 180ml de aceite de girasol
- 300 grs de azúcar
- 5 huevos
- 250 ml de nata líquida para montar
- 1 cdta de zumo de limón
- 300 grs de Nutella
Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.
En un bol, tamizamos el harina, la levadura y la sal.
En la nata líquida echamos el zumo de limón y dejamos reposar unos 10 minutos.
Batimos el aceite con el azúcar y vamos añadiendo poco a poco los huevos. Añadimos la Nutella y seguimos batiendo hasta que esté todo bien integrado.
Añadimos por tandas el harina y la nata con el zumo de limón. Seguimos batiendo hasta que todo esté bien incorporado.
Cogemos las avellanas que teníamos caramelizadas y en un robot procesador las picamos ligeramente. Ahora, las añadimos a nuestra masa y removemos un poco.
Repartimos la masa en el molde que no sobrepase a los 2/3 y horneamos entre 55-60 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos obre una rejilla de metal.
Ingredients for the bundt:
- 300 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 180 ml sunflower oil
- 300 g sugar
- 5 eggs
- 250 ml whipped cream
- 1 teaspoon lemon juice
- 300 g Nutella
Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.
In a bowl, stire the flour, salt and the baking powder. Reserve.
Add to the whipped cream the lemon juice and let it for 10 minutes.
Cream the olive oil with the sugar and the eggs, until all is mixed. Add the Nutella and continue mixing until all will be combined well.
Toss the flour and the whipped cream with the lemon juice by turns. Continue mixing.
Toss the flour and the whipped cream with the lemon juice by turns. Continue mixing.
Take the candied hazelnuts and chop them lightly with the food processor. Now, we are going to add them to the batter, and mix.
Pour the batter in the pan only 2/3 and oven for about 55-60 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.
Para hacer el toffee, sólo tenemos que seguir esta receta. La pondré en inglés igualmente para nuestros amigos de habla inglesa.
Ingredients for toffee:
- 150 g sugar
- 45 ml water
- 120 ml whipped cream at room temperature
- 60 g butter
In a saucepan put the sugar and the water, and let them go brown without remove it. Take out of heat and add carefully the whipped cream, mix well and add the butter too. Put the sauce in the heat and stir until all will be combined. Let it cold and use over our bundt cake.
