Nutty Rich Chocolate Cakes
Nutty Rich Chocolate Cakes - petite chocolate nut bundts that are flourless, so basically gluten free. They're simple to make, and quite rich and deep chocolaty. Eat them as is, or take them up to the next level with a dark chocolate ganache topped with fresh organic rose petals or juicy red pomegranate pearls.
Ingredients
- 125 g dark couverture chocolate 72%
- 100 g unsalted butter
- 50 g brown sugar
- 100 g almond meal
- 10 g of cocoa
- pinch salt
- 1 tsp baking powder
- 2 eggs
- 1/2 vanilla bean, scraped
- 1 tbsp Cointreau
Dark Chocolate Ganache
- 100 g cream {I use Amul/Mother Dairy}
- 50 g dark couverture chocolate
Instructions
Mini chocolate bundt cakes
- Preheat oven to 180C. Lightly grease 6 mini bundt tins, and dust them with cocoa powder.
- Stir together dry ingredients in a bowl. Reserve.
- Melt the chocolate and butter in a large bowl over a double boiler, or in the microwave ( a minute at a time). Still until smooth. Whisk in the eggs one by one, followed by the vanilla and Cointreau if using.
- Gently fold in the dry mix.
- Divide batter between the 6 mini bundt tins. ( I use silicon baking moulds. I find the release cleaner and easier) Bake for approximately 25-30 minutes, until.the tester comes out clean.
- Cool for 10 minutes, then demold and cool completely. Top with a dark chocolate ganache rosette each.
Dark Chocolate Ganache
- Place cream and chocolate in a heat proof bowl and microwave a minute at a time, until melted. Don't over heat. Stir well to mix, then allow to cool down, whisking a few times in the interim. Once thick enough to pipe. give it another good whisk, then transfer to piping bag fitted with star nozzle.