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Tunnel of Fudge Redux

Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 10-12 slices


285 gr butter
75 gr cocoa powder
85 gr chocolate
125 ml water
240 gr flour
185 gr confectionars' sugar
220 gr dark brown sugar
150 gr sugar
5 egg(s)
1 tablespoon(s) of vanilla extract
1 teaspoon(s) of salt
2 tablespoon(s) of hazelnut(s)
80 ml cream
115 gr chocolate


Place the chopped chocolate in a heatproof bowl.
Add the boiling water and stir until smooth.
Set aside.

Grease a bundt pan with some extra butter.
Sprinkle some extra cocoa powder over the butter and shake the pan to evenly coat it.
Pre-heat your oven to 180°C/350°F

Mix the flour, cocoa powder, confectioners' sugar and salt.
Set aside.

Beat the butter with the remaining sugar until light and fluffy.
Add the eggs, one at a time.
Add the vanilla extract.
Add the cooled melted chocolate mixture until smooth.
Add the flour mixture in 3 times until smooth.
Pour the batter in the pan and bake for 45 minutes.
Let the cake cool on a wire rack for 1 hour and a half.
Take the cake out of the pan and let it cool completely (anothour 1 hour and a half).

While the cake is cooling, you can make the ganache.
Heat the cream.
Right before it starts boiling: add the chocolate.
Take it off the heat and stir until smooth.
Gently pour the ganache over the cake.
Sprinkle with ground hazelnuts.