perfect for a rainy day with a hot cup of tea...
Recipe: Chocolate Bundt Cake
• 230 g (2 Sticks) Butter
• 3 tbsp. (or 1 tbsp. dried) Fresh Rosemary, chopped
• 280 g (2 1/4 cups) All Purpose Flour
• 90 g (3/4 cup) Unsweetened Cocoa
• 2 tsp. Baking Powder
• 1 tsp. Salt
• 280 g (1 1/2 cup) Sugar
• 4 Eggs
• 2 dl (3/4 cups) Sour Cream
• 2 tbsp Fresh Orange Juice
• 1 tsp. Orange zest
• 115 g (4 oz) 70% Chocolate, chopped
1.Grease a bundt pan (Size 12 cups) and dust with flour. Preheat the oven to 180°C / 350°F
2.Melt the butter over low heat, add the rosemary and let cook for 30 seconds. Remove from heat, cover with a lid and let steep for 30 minutes. Then strain and discard solids. (If the butter has hardened, heat it up again before straining.)
3.Meanwhile sift the dry ingredients, flour, cocoa powder, baking powder and salt into in a bowl. Set aside.
4.Whisk Sugar and Eggs together with an electric mixer until light and fluffy
5.Add sour cream, orange juice and orange zest and give the mixer a spin until homogenous.
6.Slowly add 1/2 of the dry ingredients. Stir. Then add the melted butter. Stir. Add the second half of dry ingredients. Mix until incorporated and smooth
7.Fold in the chopped chocolate
8.Pour batter into the greased pan and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
9.When the cake has cooled pour the glaze over it
Recipe: Chocolate Ganache Glaze
• 115 g (4 oz) 55-70% Chocolate
• 1/2 tsp. Salt
• 1,25 dl (1/2 cup) Heavy Cream
• 1 tbsp. Fresh Rosemary, chopped (or 1 tsp. dried)
1.Chop the chocolate and place together with the salt in a large bowl
2.Place cream and rosemary in a saucepan and bring to a boil. Take off the heat and let steep for 20 minutes. Then strain and discard solids. Reheat the cream to boiling, then pour over the chocolate. Whisk until smooth.
3.Pour over cake