Little milk chocolate bundt cakes, so cute. Kristin of I’m Right About Everything Chose this weeks TWD and we loved them.
The centers filled with Dorie's swirl of pecans, cocoa and sugar is a delicious addition in texture. I only had to changes; one was adding an almond and toffee bit milk chocolate bar as part of the premium milk chocolate and the second was making a different glaze recipe. I did make Dorie's glaze recipe first but the glaze did not turn out shiny. In fact, the glaze stiffened too much, along with loosing the shiny aspect, and I could not get the glaze onto the mini bundt cakes without causing damage. The photo in Dories Baking cookbook looks perfect and I wanted perfect. I jumped onto the Internet and found a place called the Recipelink.com. The glaze found at this site offered a recipe for a perfect shiny glaze, even after refrigerated. The flavor is delicious and the glaze does stay shiny.
The recipe from Recipelink.com:1/3 cup sugar
6 oz bittersweet chocolate, chopped
2 tbsp corn syrup
2 tbsp butter
2 tsp coffee or vanilla extract
Over medium heat, warm the coffee or water, sugar and chocolate in a medium saucepan.
Add the corn syrup and bring to a boil. Boil for 5 minutes, stirring once or twice.
Remove from the heat. Add the butter and coffee or vanilla extract.
Pour into a bowl. Let cool to room temperature, at which point it will thicken. If you pour it over a cake before it has cooled, it will slide off! If it thickens too much, place over hot water to warm gently.
I also had this brilliant idea of adding chocolate curls to the top. This is the only photo I could get where the miniature shaped cake did not look like a shapeless pile of curls and chocolate. =)Thank you Kristen for choosing this week's recipe - loved them!
