If you don’t have a Bundt pan for this dessert, an angel-food pan (or chimney pan without a removable bottom) of the same size will do the trick.
Ингредиенты
- 1 1/4 cups (310 ml) buttermilk, warm
- 1/4 cup (55 g) sugar
- 3 cups (450 g) unbleached all-purpose flour
- 2 tsp Instant Yeast
- 1/2 tsp salt
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (115 g) unsalted butter, melted
- 1 1/4 cups (265 g) sugar
- 1/4 cup (25 g) cocoa powder, plus more for dusting
- 3 1/2 oz (100 g) dark chocolate, chopped
- 1/3 cup (75 ml) 35% heavy cream
Инструкция
- In a bowl, combine the buttermilk and sugar.
- In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the buttermilk mixture and knead vigorously until the dough starts to form.
- Gradually add the butter, then knead for about 5 minutes. The dough will be soft and sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
- Generously butter a 10- to 12-cup (2.5 to 3 litres) Bundt pan. Dust with cocoa powder and set aside.
