Tuesday, February 2, 2010

TWD - Milk Chocolate Mini Bundt Cakes

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:
Shiny Chocolate Glaze
Yield: scant 2 cups
1/2 cup coffee or water
1/3 cup sugar
6 oz bittersweet chocolate, chopped
2 tbsp corn syrup
2 tbsp butter
2 tsp coffee or vanilla extract
Directions:
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!

10 comments:

chocolatechic said...

So beautiful.

I didn't have mini cakes so I made them in muffin tins.

Flourchild said...

The curls rock and the cake looks so good! Very nice Shandy! When does the bakery open up?;)

Nichi said...

I love the little heart cake. When I was baking these I immediately thought of valentines cakes. Love your glaze! It does look perfect.

Sonia (Nasi Lemak Lover) said...

This look so super good, must try one day.

dining table said...

I think I really have to buy mini bundt pans! I have big ones here and this is what I am going to use probably today to try this one out.

Hanaâ said...

Super cute, Shandy!! Very clever to make them heart-shaped!! Happy to see you went for perfection and made a different glaze. It looks beautiful. So shiny! And the white chocolate curls on top. Yum!!! I'd have to pass on Dorie's cake because I'm allergic to pecans, but I would definitely try yours since I *can* eat almonds (don't ask me why - I just feel blessed I can!).

I love how you've been playing around with your blog's background and look-and-feel. I'm assuming you're still experimenting until you like it :o) Where are you finding all these different templates, if I may ask?

Btw, an email your way is forthcoming. It's just been crazy busy around here :o)

Shandy said...

Dining Table, Thank you =). I love my silicon mini-bundt pan. Easy and fun!

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Susan said...

Love the chocolate curls! And, your glaze is perfection! Great looking cakes. :)

The Queen of Quite a Lot said...

I love the white chocolate curls on top--they look great! Thanks so much for baking with me this week!