Cristina’s “Tunnel Of Oozing, Fudgy Love Cake”

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Cristina Ferrare


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½ cup water

¾ cups dutch processed cocoa, plus 3 extra tablespoons for dusting the Bundt pan

2 ounces of bittersweet chocolate chopped

2 cups all purpose flour

2 cups walnuts

2 cups confectioners sugar

1 teaspoon table salt

5 eggs, room temperature

1½ teaspoons pure vanilla extract

1 cup sugar

¾ cup brown sugar

2½ sticks unsalted butter, room temperature, plus 2 tablespoons to grease the pan

3 tablespoons light corn syrup

¾ cups heavy cream

8 ounces bittersweet chocolate, chopped

1 teaspoon pure vanilla extract