Ruby Chocolate Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Ingredients
- 250 gall-purpose flour(for dusting)
- 200 ggranulated sugar(for dusting)
- 300 gruby chocolate chips(unsalted)
- 120 mlunsalted butter, melted(at room temperature)
- 2large eggs
- 60 mlruby chocolate syrup(for drizzling)
- 10 gbaking powder
- 5 gsalt
- 100 gunsalted almonds
- 50 gconfectioners sugar
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Dust the mini bundt pans with flour and sugar mixture.
Tip: Make sure to coat the pans evenly.
- 3
Melt the butter and mix with the sugar, eggs, and ruby chocolate chips.
Tip: Mix until smooth and well combined.
- 4
Add the baking powder, salt, and unsalted almonds. Mix until combined.
- 5
Pour the batter into the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed.
- 6
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Do not overbake.
- 7
Let the bundts cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Allow the bundts to cool completely before serving.
- 8
Drizzle with ruby chocolate syrup and dust with confectioners sugar.
Tip: Optional: sprinkle with unsalted almonds for extra flavor.
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