Ruby Chocolate Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These beautiful ruby chocolate mini bundts have become my go to dessert whenever I want something elegant but don't have much time. They come together in just 45 minutes from start to finish, making them perfect for unexpected guests or when you're craving something special on a weeknight. Ruby chocolate gives these little cakes their stunning pink hue and rich flavor, plus the almonds add a wonderful crunch and some heart healthy fats that make me feel a bit better about indulging. The best part is how simple they are to make, with just a handful of basic ingredients you probably already have in your kitchen.
Ella x
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
Detail level
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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