Gluten Free Chocolate and Blackberry Bundt

Its been a while since I baked a good Bundt and I’m also getting into the spirit of things

And I’m thinking ahead now for the coming weeks. There is a rather long holiday time coming up what with Thanksgiving and Christmas all in the next few weeks.  Now I’m getting the hang of this blog thing, I can try a little harder to plan for fourth coming events.  But there’ll be always the opportunity for some very ad hoc baking.  Oh and did someone mention National Bundt Day?

This Bundt (and remember to be a Bundt with a ‘t’ it has to be baked in a NordicWare Bundt pan) would make a great centre-piece for any table – festive or otherwise.

Those that bake with a Bundt, all have a favourite. But I hadn’t baked in this pan for a while – the Fleur De Lis.

gluten-free-chocolate-and-blackberry-bundt

Now my key for a successful Bundt is all in the preparation. As I have mentioned before a little extra time before making the mix, will help at the end of baking when you need to turn the finished bake out. So begin by brushing the entire inside of the pan with semi melted butter (get into EVERY nook and cranny) and the finish with a light dusting of gluten free flour. tap the pan to remove any large clumps of flour and let the excess fall out by turning the pan upside down.

Preheat the oven to Gas 3 / 140c

200g soft butter

180g soft brown sugar

60g dark brown sugar

1 tablespoon dark treacle

4 eggs

300g gluten free plain flour

60g cocoa

300ml sour cream

200g blackberry’s (save at least 4 for decoration)

180g double cream

180g dark chocolate – broken up into small pieces to aid easy melting

30g Gourmet Jelly Bean – English Blackberry flavour

Mix the flour, bicarb and cocoa and set to one side.

Start by beating the soft butter, sugars and treacle until light and fluffy. This should take about 5 minutes in order to fully break down the sugars and remove any lumps.

Beat in the eggs – 1 at a time – using a little flour to stop the mix curdling. Then add a third of the flour mix, mix in, then add in a third of the sour cream and repeat until all is thoroughly combined.

Start to fill the Bundt pan with about half of the mixture and then scatter over the blackberry’s, and finish with the remaining batter. Tap the pan on the work top gently so that you get the mixture into all the nooks and folds of the pan.

Place into the oven and bake in the middle of the oven for about 50 – 60 minutes, or until an inserted skewer comes out clean.

Once cooked leave to cool in the pan for NO MORE THAN 10 MINUTES. Place a wire rack over the pan and turn upside down as soon as the 10 minutes is up. This for me works wonders, never failed yet. Leave it in too long and you’ll run the risk of it sweating and the cake won’t come out in one piece.

GF Chocolate BudtNext I made a ganache to cover the entire Bundt.

Heat the cream in a saucepan, to just before boiling. Keep your eye on the cream and stir it, so that it does not stick to the saucepan.  Then pour over the broken dark chocolate in a heat proof bowl and leave for a couple of minutes before whisking the ganache to fully melt the chocolate and create a lovely creamy truffle like mixture. Continue to beat until all the chocolate has fully melted. This should be good to go, but if it’s too runny leave to cool a little. The ganache needs to be runny enough to pour but thick enough to coat the cake and not completely run off.

Keeping the Bundt on the wire rack, place the rack onto a tray (to catch the falling ganache) and the pour the ganache all over the Bundt, letting it fall naturally and cover the cake.

Leave to set a little before decorating otherwise everything will just fall off. I decorated with the remaining blackberry’s, some Jelly Bean Company flavoured jelly beans – which are gluten free, some Cake Décor gold dust (it is a centre piece after all) and some gold pearl sugar decorations.

Gently lift off the rack when it’s all set and place on to the cake stand – cut and indulge.

 

 

 

Chocolate & Peanut Butter Bundt – Gluten Free


I tell you what, these Nordic Ware Bundt pans, don’t half look fantastic!

This recipe uses the Nordic Ware Heritage (10 cup) pan and it’s certainly my favourite. Now on the surface these lovely Bundts look easy to make, and in some ways they are. But it is all down to the preparation of your pan. If you don’t prepare the pan, it might not come out in one piece – or at all!. I find this the most therapeutic part of baking the Bundt. It has to be done and it can’t be rushed. I use very soft butter, not melted and brush the entire inside of the pan carefully, ensuring that every crevice and curve, is lightly coated in butter – no lumpy bits mind! Just a smooth coating. This then is dusted with flour – I use about 2 tablespoons of gluten-free flour sifted into the pan – tap and move the pan around so all the butter is covered, tap on a hard surface so that all the flour sticks. Then turn upside down over a sink and tap again, so that all the excess flour is removed.

Now you are ready!

It’s has taken many Bundt bakes (failures included) to almost perfect a gluten-free Bundt, and this works for me. So good luck and let me know how you get on 😊

Set the oven to Gas Mark 3 and the shelf set, one level below the centre. Clearly if you using a convection oven it won’t really matter! Which is about 160c – 170c. But you know your oven. Mine is very temperamental!!

Great for afternoon tea with friends and family, should serve at least 10… But that depends on how big the slices are 😀

175g Soft butter

340g Granulated Sugar

3 beaten eggs

1 tsp Nielsen-Massey Vanilla Extract

250g Dove Farm Gluten Free Plain Flour

40g Cocoa Powder

1 tsp Baking Powder

4 Tablespoons Smooth Peanut Butter – I used SunPat – at room temperature

80g Belgian Milk Chocolate – I use Callebaut

2 Tablespoons semi skimmed milk

240ml  Sour Cream

50ml Double Cream

To Finish –

1 Packet of Mini Reese’s Peanut Butter Cups

150g Belgian Milk Chocolate – broken into small pieces

130ml Double Cream

50ml Semi Skimmed Milk

To Make –

Sift the flour, cocoa powder and baking powder together and set aside.

Beat the eggs together with the vanilla extract, set aside.

I melted the chocolate and milk in the microwave for approx 30 seconds and stirred to mix to a paste. But you could use a bowl, over a small saucepan, with simmering water, to melt the chocolate. Ensure the bowl does not touch the water, stir the milk in, after its melted. Which ever way you melt the chocolate, once it’s melted, stir in the peanut butter.

Mix the sour cream with the double cream.

Beat the butter and the sugar together until light and fluffy, get as much air in as you can. About 5 minutes in a food mixer. Then pour in the egg mix slowly and ensure all the egg is beaten in well. Ensure also that you scrape down the sides of the mixing bowl as you go.

Then, beat in the flour mix, chocolate mix and the sour cream mix alternately. Approximately a third of each, at a time. Until all these have been thoroughly blended in.

Spoon this mix then evenly in your prepared Bundt pan. Once all in, tap the pan on the work-surface so that the mixture gets into all the moulded pans’, crevices and curves.

Bake for approx 50-60 minutes. Test with a skewer to ensure its baked, insert into the deepest part, it should come out clean.

And now the other important part – ONCE REMOVED FROM THE OVEN – LEAVE TO COOL IN THE PAN FOR NO MORE THAN 10 MINUTES – SET THE TIMER. Once the 10 minutes is up, turn out of the pan onto a wire rack and leave to cool completely before decorating.

To make the sauce, heat the cream and the milk in a saucepan, until just about to boil and pour over the broken chocolate. Stir until the chocolate has melted and resembles chocolate sauce. Leave this to cool for a couple of hours before pouring over the finished Bundt and decorate with the Mini Reese’s Peanut Butter Cups.

Enjoy each slice with company and a cuppa 😀

And if you can prepare this in a day in advance, the flavours do certainly intensify 😀