Mini stracciatella bundt cakes
Ingredients
Utensils
oven, cutting board, knife, frying pan, bowl, whisk, rubber spatula, bundt pan, wire rack
Nutrition per serving
Step 1/4
- ⅛ vanilla bean
- 5 g bittersweet chocolate
- oven
- cutting board
- knife
Preheat the oven to 210°C/410°F. Scrape the vanilla bean. Chop the chocolate and set aside.
Step 2/4
- 8⅓ g butter
- 8⅓ g confectioner’s sugar
- ⅛ tsp vanilla sugar
- frying pan
- bowl
- whisk
Melt the butter in a frying pan and add to a bowl with the confectioner’s sugar, vanilla sugar, and vanilla bean seeds. Whisk to combine.
Step 3/4
- ⅛ egg
- ⅛ egg yolk
- 13⅓ g flour
- 14⅛ g yogurt
- rubber spatula
Add the egg and egg yolk and whisk to combine. Add the flour and continue mixing, then fold in yogurt followed by the chopped chocolate.
Step 4/4
- bundt pan
- wire rack
Pour the batter into mini bundt cake forms and bake in the oven at 210°C/410°F for approx. 15 min. Let cool on a wire rack, and enjoy!
Enjoy your meal!