Directions:
For the bundt:
Follow directions and pictures here Spanish chocolate twinkie bundt cake.
For the pastry cream:
Follow directions and pictures here pastry cream.
For the chocolate topping:
Melt chocolate in a double-boiler, or in a microwave.
Assembling:
Fill a pastry bag with pastry cream.
Fill the mini bundts doing some holes in the bottom part with the nozzle.
Fill silicon mini molds with melted chocolate, just half capacity.
Place mini bundts in the molds again, and gently press so the chocolate cover the whole cake.
Let cool completely. If necessary, keep into the fridge until hard.
Remove bundts from the molds and, if there is some cream remaining, you can fill the holes with it.
Ready to eat!
Enjoy!
