It’s an Austrian yummy marble coffee cake in a bundt pan. It is amazingly delicious!
Putting it All Together:
Preheat oven to 325 deg
Butter and flour bundt pan
Set medium bowl over simmering water and melt chocolate. Stir in optional rum extract and set aside to cool slightly
Sift together flour and cornstarch and set aside
Beat butter, icing sugar, and vanilla until pale and fluffy.
Add egg yolks one at a time beating after each addition
Add flour mixture to butter mixture in 3 additions, beating after each addition
In a large bowl beat the egg whites on high until frothy.
Sprinkle in sugar and beat until stiff and glossy peaks form
Whisk 1/3 of egg whites into cake batter to lighten it.
Use a rubber spatula to fold in the remaining egg whites to make an airy batter
Fold 1/3 of the cake batter into the chocolate mixture to make the chocolate flavored batter
Put ½ the vanilla batter in the pan, then all the chocolate batter and then the remaining vanilla batter.
Use a knife to swirl the batter to marble it
Bake until toothpick comes out clean (about 50-55 minutes)
Let cool, turn upside down on a place and dust with icing sugar
- Recipe Adapted from Saveur. DH has a subscription and reads it the day it arrives!
- This post links to Mouthwatering Mondays, Tasty Tuesday,and Tempt My Tummy Tuesday since it seems to go with them all.
- And it was less than 30 Minutes to write in keeping with Steady Mom’s Challenge. I need to start timing these posts accurately!