The Bundt cake is the classic ring-shaped cake that, since 1966, when American housewife Ella Elfrich won second place in the Bake-Off competition with the Tunnel of Fudge Cake, has been filling our homes with its aroma and winning everyone’s hearts.
The ricotta and cocoa Bundt cake by Chef Eleonora Corvasce from Il Cantuccio di Romeo is a soft and delicious treat to enjoy both at breakfast and after dinner for a moment of pure sweetness.
Two tips:
- to make it even more indulgent and irresistible, spread a layer of jam or dark chocolate cream on your slice;
- sommelier Mario Sinisi recommends pairing the Bundt cake with our Moscatello Selvatico Late Harvest Puglia IGP which will enhance every note of the dessert.
Let’s get to work!
INGREDIENTS FOR THE CROWN BUNDT PAN (10 CUPS)
- Cake flour – 375 g
- Unsweetened cocoa powder – 60 g
- Dry cow’s milk ricotta – 375 g
- Light brown sugar – 225 g
- Milk – 45 ml
- Apricot jam – 150 g
- Sunflower seed oil – 220 ml
- Eggs at room temperature – 150 g
- Baking powder – 24 g
- Seeds from 1 vanilla bean
METHOD
Preheat the oven to 180°C in static mode; treat the pan with release spray and use a brush to ensure it reaches every crevice.
Using a stand mixer, work the ricotta with the brown sugar with the whisk until you have a smooth mixture. At this point, add the eggs one at a time, the apricot jam, milk, and oil. Mix well to make everything as smooth as possible. Sift the flour with the cocoa and baking powder and add the dry ingredients to the ricotta mixture one spoonful at a time. Mix well until the mixture is smooth; pour it into the pan and bake. apricots, milk, and oil. Mix well to make everything as smooth as possible. Sift the flour with the cocoa and baking powder, and add the dry ingredients to the ricotta mixture one spoonful at a time. Mix well until the mixture is smooth; pour it into the mold and bake.
Bake for 50-55 minutes.
Before removing the bundt cake from the oven, check the doneness with the toothpick test: if it comes out clean when inserted into the center, the cake is done.
Remove from the oven and let cool for 15 minutes before removing the cake from the pan.
Your delight is ready to be enjoyed with a fine glass of Crifo wine!
