Buy all ingredients right below the recipe
INGREDIENTS
- 6 eggs
- 200 ml milk
- 250 g butter
- 300 g granulated sugar
- 350 g semi-coarse flour
- 150 g coarsely chopped walnuts
- 50 g cocoa
- coarse flour for dusting the pan
- powdered sugar for sprinkling on the finished Bundt cake
DISH PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
INSTRUCTIONS
- 1Preheat the oven to 160 °C. Thoroughly grease the Bundt cake pan with butter and dust with coarse flour.
- 2Melt the butter in a saucepan. Separate five eggs into yolks and whites into two bowls. Whisk the egg whites into stiff peaks. Whisk the yolks and one whole egg with sugar until foamy. Add milk, butter, flour, chopped walnuts, and cocoa. Mix everything thoroughly and finally carefully fold in the egg white peaks in batches.
- 3Pour the batter into the prepared pan, place it in the preheated oven, and bake for 35–40 minutes. After baking, immediately turn the Bundt cake out of the pan onto a wire rack. Once cooled, sprinkle the Bundt cake with powdered sugar.
Tip
The egg white peaks must be so stiff that they don't fall out of the bowl when turned upside down.
After baking, insert a skewer into the Bundt cake. If sticky batter appears on the skewer, bake the Bundt cake for another 5 minutes and repeat the skewer test.
If the Bundt cake cannot be turned out, cover the inverted pan with a cold, wet cloth. After a while, it will release itself. However, you won't need such help if you thoroughly grease the pan with lard instead of oil or butter. You can also dust it with breadcrumbs instead of flour.
Raisins can be added to the batter.
While still hot, you can brush the Bundt cake with melted butter and immediately sprinkle with powdered sugar.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef