as a kid, i used to love roald dahl and his books. especially “charlie and the chocolate factory”. willy wonka and his oompa loompas seemed so eery and mysterious to me. a fantasy world of sweets and candy, rivers of chocolate, of friendship and adventure. ever since, i’ve dreamed about owning a chocolate factory, myself.
during uni, i landed a job in marketing at lindt & sprüngli, the famous swiss chocolatier
. i was over the moon about the fact that i got to start in a real chocolat factory. as it turned out, working there was even better: every day was happiness. no kidding. it might have something to do with the fact (or the myth) that the air over the lindt & sprüngli factory is heavily infused with thick waves of the most luscious chocolate scents. it literally smelled of melted chocolate, all day long, every day. and how can you not be happy in such an environment? needless to say, i never wanted to leave.
i never made it to ceo of lindt (or any other chocolate factory, for that matter) but lindt has a special place in my heart carved out ever since. still to date, using lindt’s tempting, intensely dark chocolate bars (the more, the better) for cooking or baking is something almost mystic for me. i would open the bars with much care in an almost ritual approach, inhaling the deep, warm chocolate scents as i went. what i particularly like is the new, vintage inspired wrap. makes it even more of a thrill. confession: i might or might not store dozens of bars, piled high one on another, at home, at all times. should baking fever catch me, i’d be ready, armed with lindt for days.
the end of the story is: there is nothing better in the world than working with chocolate, either side of the value chain. making chocolate – or making something of chocolate.
to give this cake some of the spotlight, at last: well, it obviously couldn’t possible consist of more chocolate. three bars went inside – and two on top. the pomegranates make it exotic and a little bit christmassy looking, already. i’m getting into the swing of the holidays, i can’t deny it. i’ll probably bring out the fairy lights (silver pine coned shapes), soon (if i haven’t already, and that’s my dirty little secret, as ever).
lindt chocolate bundt cake with ganache frosting & pomegranates
for 1 large bundt cake pan
300 g lindt dark chocolate (49%), broken into pieces
370 g butter, room temperature
370 g sugar
2 1/2 dl milk
4 tbsp. rum
600 g flour
2 tsp. baking soda
1 large pinch salt
butter and some chocolate powder for the pan
for the ganache:
200 g lindt dark chocolate (49%), broken into pieces
2 dl heavy cream
1 pomegranate, arils (or sprinkles)
preheat the oven to 180 c / 350 f. butter a large bundt pan with melted butter, then dust with a little chocolate powder. melt the chocolate very slowly on lowest heat in a pan, then set aside to cool a little. in the meantime, cream together butter and sugar. add one egg after another and mix some more to incorporate them well. add milk and rum.
in another bowl, combine the flour with the salt and the baking powder. sieve into the wet ingredients. combine well. then add the melted chocolate. pour the dough into the prepared pan.
bake the cake for about 55 minutes or until a stick inserted comes out clean. remove and let cool for a while (15 minutes) before removing it from the pan. leave to cool completely on a rack (2 hours).
for the ganache frosting, heat the cream in a saucepan, remove from the stove and add the chocolate. smooth with a spatula. the ganache can now either be used right away or only after some waiting time, which will render the ganache more thick. either way, make sure you smooth it out occasionally with a spatula. pour the ganache onto the bundt cake. don‘t spread it, simply shake the cake a little. let cool and dry a little, then spread the pomegranate arils on top.