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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.
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.
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.
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 splashguard.
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.
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
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.
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.
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.
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 splashguard.
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.
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