WHITE CHOCOLATE CARAMEL MINI BUNDT CAKES
February 6, 2018
: 32 min
Ingredients
- 63g margarine
- 50g white chocolate
- 33g brown sugar
- 45g agave
- 80ml milk
- 1/2 tsp ground chia seeds
- 1 1/14 tsp water
- 1 tsp lemon juice
- 75g flour
- 25g self-raising flour
- 1/2 tsp baking powder
- FOR DECORATION
- 50g white chocolate
- sprinkles
Directions
- Step 1 Preheat oven to 160ºC,
- Step 2 In a pan melt the margarine and 50g of white chocolate with the milk, agave and brown sugar.
- Step 3 Whisk the chia seeds with water and add to the melted chocolate mixture once cooled. Also add the lemon juice.
- Step 4 Sieve the flour, self-rasing flour and baking soda.
- Step 5 Add the flour to the wet ingredients and mix until just combined.
- Step 6 I use a silicone mini bundt tin, if you are using a metal one grease it well before filling.
- Step 7 Bake for 32 minutes then transfer to a baking rack to cool.
- Step 8 Once the cakes are cool remove from the mould or tin, if your bundts have domed you can level them off so they sit flat using a bread knife
- Step 9 Melt the remaining chocolate in a bowl over a pan of boiling water.
- Step 10 Drizzle the chocolate over each cake and add sprinkles before the chocolate hardens.
