Thursday, April 5, 2012

Lindt Gold Bunny 60. Anniversary Bundt

The Lindt Gold Bunny has been part of my family's Easter celebration for as long as I can remember. At Easter, there was always one or two Lindt milk chocolate bunnies in my Easter nest or hiding in the backyard. The chocolate tastes wonderfully smooth and caramelly. And the golden foil and little bell around its neck were an added fun feature. Everybody I know used to collect the tiny red necklaces.

And this year marks the 60. Anniversary of the Lindt Gold Bunny.  In order to celebrate this Anniversary, I decided to bake a Gugelhupf/Bundt.

The recipe that I chose  is a Lindt recipe that I baked numerous times over the years and it always turns out moist and chocolaty. But I should add that since the cake contains egg liquor and dark chocolate, it is decidedly a cake that you should place in the grown-up section of the Easter brunch table.

Recipe for the Lindt Gold Bunny 60. Anniversary Bundt
(Egg Liquor and Dark Chocolate Gugelhupf)
As translated and adapted from a Lindt recipe


For the Cake

300 g  (10.5 ounces) Lindt Excellence 70%
225 g (2 sticks) unsalted butter, room temperature
150 g confectioner' s sugar (1 1/4 cups)
1 package pure vanilla sugar (can be substituted with 2 tsp pure vanilla extract)
225 g (1 1/2 cups and 2 tsp)  AP flour
1 tsp baking powder
1//8 tsp fine sea salt
225 ml egg liquor (I used Verpoorten)

For the Glaze

100 ml cream
30 g (3 tbsp) unsalted butter
75 g (6 tbsp) sugar


For the Cake

1. Position a rack in the center of the oven and preheat to 180 degrees Celsius (350 degrees Fahrenheit).

2. Butter and flour a  Bundt pan (6 cup capacity plus a mini Bundt) or other cake pan.

3. With a serrated knife, break up/ cut the chocolate, the chunks should be rather small. Then divide the chocolate and put half aside. One half will be used for the cake, the other half will be used for the glaze.

4.  Using your electric mixer, beat butter, confectioner's sugar and vanilla sugar (if using) in bowl until light and fluffy (that will take about 5 minutes).

5.  Add the eggs, one at a time, beating until well blended after each addition. Add vanilla extract (if using).

6. In a medium bowl, whisk together flour, baking powder and salt. Take 2 Tbsp of this mixture.

7. In another bowl, toss the chopped chocolate  with the two Tbsp of the flour mixture (to avoid that the chocolate pieces will sink to the bottom of the cake while baking).

8. Add the flour mixture in two additions alternately with the egg liquor in one addition, beating just until blended  after each addition.

8. Switch to a spatula and gently fold in the chopped chocolate.

9. Transfer the batter to the prepared Bundt pans and smooth the top.

10.  Place the Bundt pan on the rack in the oven and bake for about 60 minutes and/or until a tester inserted near the center of the cake comes out clean. Transfer to a cooling rack.

11. Cool in pan on rack for about 10 minutes, transfer to a rack to cool completely.

For the Glaze

1. In a small saucepan heat the cream with the butter until the mixture comes to a boil. Take the pan off the heat.

2. Add the second half of the chopped chocolate and stir gently. Let cool for a few minutes.

3. In another small saucepan boil 50 ml water with the sugar and when the sugar is dissolved, add the sugar mixture to the chocolate mixture and stir until shiny and smooth.

4. Let the glaze cool for a while until it is thickens and then pour it evenly over the completely cooled cake.

5. Place the glazed cake in the fridge for about 30 minutes if  you prefer a crunchier glaze.

No comments:

Post a Comment