This is how a proper treat should taste like

Every sweet tooth will be thrilled by this chocolate nut bundt cake. The combination of chocolate, nuts, and STROH makes it simply irresistible. Top it off with homemade chocolate sauce and a dollop of whipped cream for a heavenly delight.

Ingredients for 8 to 10 small cakes

For the chocolate cakes

  • 100 g butter
  • 100 g caster sugar
  • 100 g dark chocolate
  • 100 g ground walnuts
  • 25 g bread crumbs
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 tbsp STROH 60
  • 1 pinch of salt
  • Butter for greasing


For the chocolate sauce

  • 250 ml double cream
  • 50 g caster sugar
  • 20 g cocoa powder
  • 200 g dark chocolate
  • 2 tbsp STROH 60

For serving

  • 250 ml whipped cream



  • Preheat oven to 180 °C fan. Grease a small bundtlette cake pan and dust with sugar.
  • Separate eggs.
  • Melt the chocolate over a water bath, let it cool.
  • Beat the soft butter until frothy. Add half the sugar, vanilla and egg yolks and keep beating. Add STROH and molten chocolate.
  • Whip the egg whites with salt and the remaining sugar until stiff peaks form.
  • Gently add bread crumbs, nuts and beaten egg whites to the chocolate dough. Fill up two thirds of each cake pan with the dough.
  • Place the cake pan into a heatproof baking dish and fill with hot water. Bake for 45 minutes.
  • For the chocolate sauce, roughly chop the chocolate. Bring the double cream to a boil. Add cocoa powder and sugar. Pour the hot cream over the chocolate and let the chocolate melt. Stir well and add STROH.
  • Drizzle some STROH over the cakes. Serve with chocolate sauce and whipped cream.


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