Chocolate And Coffee Bundt Cake With Chocolate Nougat And Chocolate Caramel Sauce

• 2 cups sugar
• 2 tbsp dark corn syrup
• 7 oz dark chocolate, chopped
• 5 medium eggs, plus 2 medium egg whites
• 1 tsp salt
• 1/2 cup malted milk powder
• 1 cup hot coffee
• 2 tbsp instant espresso powder
• 1 1/3 cups butter, softened
• 1 tsp vanilla extract
• 2/3 cup cocoa powder
• 3 cup plain flour, plus extra for dusting
• 4 tsp baking powder
• 2 cups ground hazelnuts
• 1/4 cup cream
• 3 oz caramel chocolate, cut into triangles
• None None raspberries, to decorate
• None None mint leaves, to decorate

1. To make the chocolate nougat, grease and line an 8 x 8 inch baking tray. Heat 3/4 cup of the sugar in a saucepan with the corn syrup and 3 tbsp water, stirring, until the sugar is dissolved. Continue to simmer without stirring until the temperature reaches 250u0b0F (measure using a candy thermometer).
2. Meanwhile, melt 2 oz of the dark chocolate in a bowl set over a pan of simmering water.
3. Beat the 2 egg whites until medium-stiff peaks form. Gradually add the syrup mixture, while continuing to whisk. Whisk for 2-3 mins until stiff shiny peaks form. Stir in the melted chocolate, a pinch of salt and the malted milk powder. Spoon into the baking tray and level the surface. Allow to cool. Cut into triangles. Set aside.
4. To make the cake, grease a 10 cup Bundt pan and dust with flour. Preheat the oven to 325u0b0F. Mix the hot coffee with the espresso powder and allow to cool. Separate the 5 remaining eggs.
5. Whisk the butter with 1/2 cup of the sugar, vanilla extract and a pinch of salt, until light and creamy. Add the egg yolks one at a time, beating well between each addition. Fold in all but 1 tbsp of the cocoa powder, the flour and baking powder. Stir through the coffee mixture, then stir in the ground hazelnuts.
6. Beat the egg whites for 2-3 mins until stiff, trickle in 1/2 cup of the sugar and a pinch of salt, continuously whisking until stiff and shiny. Stir the egg whites through the cake mix. Spoon into the bundt pan and level the surface.
7. Bake for 50-60 mins. Allow to cool in the pan on a wire rack for 25 mins. Remove from the pan and allow to cool completely on a wire rack.
8. Meanwhile, make the chocolate caramel sauce by melting the remaining chocolate in a bowl set over a pan of simmering water. Bring 9 tbsp water, the remaining 1/4 cup of sugar, the remaining 1 tbsp of cocoa powder and the cream to a boil. Stir the chocolate through the caramel mixture. Drizzle over the cake.
9. Decorate with the chocolate nougat, caramel chocolate, raspberries and mint leaves.

sugar, corn syrup, chocolate, eggs, salt, milk powder, hot coffee, espresso powder, butter, vanilla, cocoa powder, flour, baking powder, ground hazelnuts, cream, caramel chocolate, raspberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/28705 (may not work)