Deák Bundt cake

Ingredients:

• 50g raisins, 200ml milk, 15g yeast, 250g semi-coarse (or finely ground) wheat flour, pinch of salt, 120g butter or block margarine, 60g icing sugar, 2 packs vanilla sugar, 50g dark chocolate, 4 egg yolks
• to grease the tray: butter, wheat flour
• topping: icing sugar

1. Soak the raisins in warm water. Crumble the yeast into lukewarm milk. Add 1 tbsp flour and proof the yeast in a warm place for 10 to 15 minutes. Mix it with the rest of the flour, salt, melted but not hot butter, icing sugar, vanilla sugar, coarsely grated or chopped chocolate, egg yolks and raisins.

2. Grease a Bundt pan with water and sprinkle with flour, then smooth in the mass. Leave it to rise for 50 mins at a warm place. Bake it for about 50 minutes in a pre-heated oven at moderate heat (180 °C; or 165 °C in a fan-assisted oven). Cover it with tinfoil, if the surface browns too quickly. The cake is ready when an inserted pin comes out clean without the batter sticking to it. 

3. Turn it from the pan on a grid, sprinkle with icing sugar and let it cool. Serve with blueberry jam.