Chocolate Manjar Bundt Cake

Chocolate Manjar Bundt CakeI feel like I have been leading you astray. I have been repeatedly sharing salad after salad and other nutritious bits. I fear I am giving you the impression that sweets aren’t part of our regular diet. Er, I mean, something we enjoy on occasion.

Every Christmas, the stores stock up on bars of chocolate that are used for making Peruvian Drinking Chocolate – something you will rarely drink out of season. Of course, I highly recommend enjoying the delicious drink anytime of year, especially winter! But, don’t hesitate to stock up on these chocolate bars for other things! I know, some might think I am just crazy for saying that. But it is TRUE!

The “Christmas” chocolate bars are perfect for this cake and are combined with delicious manjar blanco for a sweet treat everyone will enjoy!

Chocolate Manjar Bundt Cake

Yield: 12-16 servings

Source: Adapted from Cooking Light

Ingredients

  • 2 drinking-chocolate bars
  • 200 grams butter, softened
  • 1 1/2 cups sugar (I use rubia sugar)
  • 4 eggs
  • 200 grams manjar blanco (substitute dulce de leche)
  • 1/2 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup drinkable yogurt (substitute with buttermilk)
  • powdered sugar

Preparation

  1. Preheat oven to 325F.
  2. Chop chocolate bars into small pieces and place in a microwave safe bowl. Microwave on high heat for about 1 1/2 minutes, stirring every 15-20 seconds, to prevent burning.
  3. In a large bowl, beat butter and sugar until creamed well, about 5 minutes. Add eggs, one at a time, beating just until each one is incorporated. Add melted chocolate, manjar blanco and vanilla, beating just until smooth.
  4. Combine flour, cinnamon, cloves, baking soda and salt in a small bowl. Add to butter mixture in three parts, alternating with the yogurt. Pour batter into a 12 cup bundt pan.
  5. Bake at 325F for 70 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan 10-15 minutes. Remove and transfer to a wire rack to cool completely.
  6. Sprinkle with powdered sugar and serve.
http://www.provechoperu.com/2012/10/chocolate-manjar-bundt-cake/

When I was in the US, I would buy Nestle Abuelita Chocolate for things like this. If you cannot find it, substitute with 1 cup of semi-sweet chocolate. In this can, you may increase the amount of cinnamon & cloves. In Peru, I use the brand Bonlé for manjar blanco. If you use a dulce de leche, I suggest heating it slightly before using it as it tends to be thicker than manjar.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. It looks delicious. I want a piece!!!

    😉

  2. Tanna says:

    I think I could enjoy a slice of this … You know, just once in a while 😉

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