Chocolate bundt cakes with ganache & raspberry coulis

Originally this recipe goes (adapted from a one of Anna Olson
 a Canadian chef   ) alone with the chocolate glaze. 

But I  always loved the combination of chocolate with some cave (oranges and chocolate - chocolate or passion fruit and berries with chocolate) always find that gives a touch of chocolate.

 But like everything in life there are different tastes ..... 

Source: Anna Olson

Ingredients
(6 servings)

120 unsalted butter
slightly cooler than room temperature
200 g sugar
2 large eggs (room temperature)
100 g. sour cream
(or greek yogurt)
2 teaspoon vanilla essence
180 plain flour
1 teaspoon baking powder
1/2 tsp salt
80 g dark chocolate melted and cooled
2 tsp cocoa powder sifted

for ganache glaze
115 g dark chocolate chopped
60 ml whipping cream

 Bundt cakes

Preheat oven to 180°c.
Grease and flour mini bundt pan (6 to 8)
tapping out any excess flour.
Beat the butter and sugar using electric beaters  until fluffy.
In a separate bowl lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed.
Stir the sour cream and vanilla together and beat in.
In a separate bowl sift the flour baking powder and salt.

Add this to the batter
while beating on low speed until fully incorporated.
Stir the melted chocolate and the cocoa powder into this and stir until blended.
Spoon the batter ineach mini bundt cake . Bake the cakes about 20 minutes until a skewer inserted in the centre of the cake comes out clean .
Cool the cakes for 30 minutes than turn the cakes out to cool completely before glazing.
For the glaze place the chocolate and cream in a metal bowl resting over a pot of barely simmering water and stirring gently melted.
Dunk the top of the cakes into the glaze and place them back on a tray to set.
You can serves the cakes in a plate with raspberry coulis.
The cakes will keep refrigerated for up to 2 days.

raspberry coulis

2  cups fresh or frozen raspberry

1/2 cup sugar

Method
Place raspberries ans sugar into a large non stick frying pan . Stir to combine.Heat and stirring
ofte over medium heat until bubbling.
Reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon crush some raspberries until pureed.
Remove from heat and set aside to cool.

EN ESPAÑOL

Cakes de chocolate con coulis de frambuesas

La receta original que es de Anna Olson (una chef canadiense) 
era sólo con el ganache de chocolate.
Pero me gustan los postres de chocolate que llevan alguna fruta (chocolate/naranja o Chocolate / berries o chocolate ymaracuyá) así que se pueden hacer las dos opciones.
Yo preparé un coulis de frambuesas que se puede hacer con frambuesas congeladas (todo el año en supermercados) o con frambuesas naturales.

Ingredientes

120 gramos de mantequilla(suavizada a
temperatura ambiente)
200 gramos de azúcar
2 huevos grandes a temperatura ambiente
100 gramos de sour cream o yogurt griego
2 cucharaditas extracto de vainilla
180 gramos de harina sin polvos de hornear
1 cucharadita de polvos de hornear
1/2 cucharadita de sal
80 gramos de chocolate en barra derretido 
y enfriado
2 cucharaditas de chocolate en polvo

Para el ganache
155 gramos de chocolate bitter en trozos
60 ml de crema espesa o para batir

Coulis de frambuesas

2 tazas de frambuesas congeladas o frescas
1/2 taza de azúcar

Preparación cakes