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Emeril Lagasse from Every Day's A Party Cookbook, 2001. Emeril says these bundt cakes with Chocolate Glaze are like "mini versions of heaven, filled with chocolate and peanut butter." The mini bundt pans used for this recipe are fun beacause they make perfect individual servings, and then there is no need for sharing. Time for prep/baking doesn't allow for cooling time.
- 2 tablespoons unsalted butter
- 1⁄4 lb unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cups granulated sugar
- 2 large eggs
- 4 ounces unsweetened baking chocolate, melted
- 1 teaspoon pure vanilla extract, extratct
- 1 cup milk
- 6 tablespoons milk
- 2 cups peanut butter chips
- 1⁄2 cup unsweetened cocoa powder
- 2 cups confectioners' sugar
Mixed Berry Coulis drizzled on plate on which you place cake
- 1 cup raspberries
- 1 cup strawberry
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 tablespoon cornstarch
Simple Syrup use 3/4 cup
- 2 cups sugar
- 2 cups water
- Preheat oven to 350F degrees.
- Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
- Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
- In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
- Add the eggs, one at a time, beating well after each addition.
- Add the melted chocolate and vanilla and beat to mix.
- Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
- Fill each tin with 1/4 cup of the batter.
- Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
- Bake until the cakes set, 18-20 minutes.
- Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
- In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
- Set the cakes on wire rack and spoon equal amounts of the glaze over them.
- Allow to cool before serving.
- Mixed Berry Coulis:.
- Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
- Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
- Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
- Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
- Simple Syrup:.
- Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
- Let cool completely.
- Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.