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Geo Bundtlette®

Geo Bundtlette®

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Chocolate Almond Geo Bundlette Cakes

5 based on 5 reviews

PREP: 10 MINUTES

COOK: 15 MINUTES

SERVINGS: 6 SERVINGS

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These rich and decadent mini chocolate almond Bundtlette cakes make the perfect mini dessert to share with the whole family or share at your next party. This recipe is quick and simple using our popular Geo Bundtlette Pan. Enjoy plain or create a chocolate ganache or simply dust with cocoa powder for a quick presentation.

Ingredients

  • 3/4 cup water
  • 1/4 cup butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp almond extract

Directions

In a small saucepan, heat water over medium heat and add butter. When butter has fully melted, turn off heat and stir in chocolate chips until melted. Add sugar and stir until dissolved. Set aside to completely cool. (Batter will be lumpy if chocolate liquid is hot.)

Preheat oven to 350°F. Prepare Geo Bundlette pan with butter and dust with cocoa powder or use baking spray containing flour. Use a pastry brush to evenly coat the details of the pan. Sift together flour, baking soda and salt. In a large bowl, slowly combine flour mixture and chocolate until thoroughly combined. Add egg and almond extract and blend thoroughly. Pour evenly into prepared pan, filling each well ¾ full. Gently tap pan on counter top to remove air bubbles. Bake for 15-25 minutes or until toothpick inserted into the center of the cake comes out clean. Let cakes pan cool in pan for 8-10 minutes before inverting onto a cooling rack.

Read Recipe Reviews

    I used this recipe with the sunflower cakelet pan and it came out perfect! So moist!

    Excellent recipe for a moist, flavorful chocolate cake. I used it for the Sweetheart Rose Pan and the little cakes were a delight. I can’t wait to try it on other Nordic Wear pans as well. Depending on the kind/quality of chocolate you use, I would definitely omit the almond extract at the lower end as it seems to throw off the taste with its prominence. All I had to test this was Ghiradelli, where I would’ve used Valrhona Munjari or Caribe had these been in my pantry. Whatever you use I’m sure this recipe will please you with the texture alone. Heavenly.

    This recipe was very easy! I was unsure because it seemed runny – but, it worked like a charm. I substituted margarine for butter (due to a dairy allergy) and it worked well. I used the Cozy Village Pan. But, I only filled 5 of the 6 houses. I sprinkled the houses with powdered sugar. Delicious and cute!

    This is a delicious chocolate cake, incredibly moist and very chocolaty. I had a little trouble getting them out of the pan but that was my fault, I was lazy and only sprayed with cooking spray. I will definitely make these again!

    My son gave me a Nordicware bundlette pan for Christmas and we promptly looked up this recipe and made a batch. Delicious! And they fell out of the pan with no trouble. We just went for a dusting of confectioner’s sugar, but next time might amp up the chocolate with a ganache.

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Product Used In This Recipe

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Geo Bundtlette®

Geo Bundtlette®

SEE PRODUCT