Flourless Chocolate and Almond Bundt Cake
This intensely chocolatey, gluten-free cake is made using ground almonds. It is covered with a scrumptious chocolate ganache and decorated with a scattering of dark chocolate shavings.
Ingredients
300 g ground almonds
200 g sugar
125 g cocoa powder, sieved
1 baking powder
8 large eggs, at room temperature
120 g butter, cubed, softened
200 ml unsweetened almond milk
1 tsp. vanilla extract
For the glaze
65 g butter
50 g dark chocolate chips
115 g icing sugar
3 water, just boiled
For the decoration
100 g dark chocolate, broken up
Instructions
STEP 1/4
Preheat the oven to 180ºC
Grease the Bundt tin
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming beater to the machine
STEP 2/4
Add the almonds, sugar, cocoa powder and baking powder into a medium bowl
Stir to combine
Attach the Mixer bowl to the machine
Add the eggs, butter, almond milk and vanilla extract into the Mixer bowl
Mix on speed 3 for 3 minutes until thoroughly combined
Reduce the speed Min
Gradually transfer the almond mixture into the Mixer bowl, 1 Tbsp at a time
Mix on speed 1 for 2 minutes until smooth
Remove the Mixer bowl and Creaming beater from the machine
Transfer the batter into the prepared Bundt tin
Bake at 180ºC for 50 minutes or until a skewer inserted comes out mostly clean
Remove from the oven and let cool in the tin for 30 minutes
Turn out onto a wire rack until completely cool
STEP 3/4
Retrieve and clean the Creaming beater
Fit the Creaming beater to the machine
Attach the EasyWarm bowl to the machine
Add the butter and dark chocolate chips into the EasyWarm bowl, fit the splash guard
Heat at heat setting 4 on speed off for about 2 minutes until melted
Stir on speed Min until smooth
Or use the Chocolate melting pre-set if applicable
Add the icing sugar into the EasyWarm bowl
Mix on speed Min for 30 second until just combined
While the machine is running, slowly pour the boiled water into the EasyWarm bowl
Mix on speed 1 for about 1 minute until the glaze is smooth and shiny
STEP 4/4
Drizzle the glaze over the cooled cake
Leave to set
Using a peeler or box grater, grate or shave the dark chocolate over the cake
Serve
Flourless Chocolate and Almond Bundt Cake
This intensely chocolatey, gluten-free cake is made using ground almonds. It is covered with a scrumptious chocolate ganache and decorated with a scattering of dark chocolate shavings.
Ingredients
300 g ground almonds
200 g sugar
125 g cocoa powder, sieved
1 baking powder
8 large eggs, at room temperature
120 g butter, cubed, softened
200 ml unsweetened almond milk
1 tsp. vanilla extract
For the glaze
65 g butter
50 g dark chocolate chips
115 g icing sugar
3 water, just boiled
For the decoration
100 g dark chocolate, broken up
Instructions
STEP 1/4
Preheat the oven to 180ºC
Grease the Bundt tin
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming beater to the machine
STEP 2/4
Add the almonds, sugar, cocoa powder and baking powder into a medium bowl
Stir to combine
Attach the Mixer bowl to the machine
Add the eggs, butter, almond milk and vanilla extract into the Mixer bowl
Mix on speed 3 for 3 minutes until thoroughly combined
Reduce the speed Min
Gradually transfer the almond mixture into the Mixer bowl, 1 Tbsp at a time
Mix on speed 1 for 2 minutes until smooth
Remove the Mixer bowl and Creaming beater from the machine
Transfer the batter into the prepared Bundt tin
Bake at 180ºC for 50 minutes or until a skewer inserted comes out mostly clean
Remove from the oven and let cool in the tin for 30 minutes
Turn out onto a wire rack until completely cool
STEP 3/4
Retrieve and clean the Creaming beater
Fit the Creaming beater to the machine
Attach the EasyWarm bowl to the machine
Add the butter and dark chocolate chips into the EasyWarm bowl, fit the splash guard
Heat at heat setting 4 on speed off for about 2 minutes until melted
Stir on speed Min until smooth
Or use the Chocolate melting pre-set if applicable
Add the icing sugar into the EasyWarm bowl
Mix on speed Min for 30 second until just combined
While the machine is running, slowly pour the boiled water into the EasyWarm bowl
Mix on speed 1 for about 1 minute until the glaze is smooth and shiny
STEP 4/4
Drizzle the glaze over the cooled cake
Leave to set
Using a peeler or box grater, grate or shave the dark chocolate over the cake
Serve