Chocolate Bundt Cake With Chestnut Cream

1. 1

   Preheat the oven to 180C.

2. 2

   Melt the chocolate in a small saucepan with the butter and let it cool.

3. 3

   Combine the chocolate and butter mixture with the chestnut cream in a bowl, add the eggs, one at a time, the rum, and the flour.

4. 4

   Butter and flour a bundt pan and pour the batter inside.

5. 5

   Bake for approximately 40 to 45 minutes.

6. 6

   Remove the cake from the oven, let it cool, and sprinkle it with powdered sugar. It will keep in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.