Wednesday, May 28, 2014

Bunting With The Biscoff



Just when you thought you were safe from another dreaded Bundt Cake Recipe..MWAHAHAHA !

Cookie Butter ( Biscoff Spread ) Bundt Cake With Chocolate Ganache .


Cake :

3 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 1/2 Cups Sugar
1 Cup Butter - Unsalted - Room Temp.
1 Cup Cookie Butter ( Biscoff)
4 Eggs
1/2 Cup Milk

Ganache:
10 Oz. Semi Sweet Chocolate
1/2 Cup Cookie Butter ( Biscoff)
3/4 Cup Heavy Cream



Instructions:

Preheat oven to 350 degrees. Grease and flour Bundt Pan

In a large bowl combine flour, baking powder and salt . Set aside.

In a stand mixer, cream together butter, sugar and  cookie butter ( Biscoff). Add eggs one at a time making sure that each egg is fully incorporated. Add milk.

By heaping spoonful add flour mixture to the butter /cream mixture . Mix until combined.

Pour batter into pan .

Bake for 1 hour and 15 minutes until a toothpick comes out clean.

Allow to cool completely before releasing and coating with ganache.


For Ganache:

Heat Cookie butter , chocolate and cream over low heat until creamy.

Allow to cool for 3 to 4 minutes before pouring over cake.


Inhale.


Note:

I use a metal long kabob as a tester for doneness especially with Bundt pans.

Personally, I would serve the Ganache on the side , possibly thinning it out with more cream to keep it from getting all gloppy..or forgoing the ganache completely.


Ciao,

Aunty Pol