The marriage of orange and chocolate is a classic combination in this rich, sumptuous, and gluten-free dessert.
Cook time : 1 hr 30 mins
Serves : 10 People
Featured Rolling Meadow Products:
1¾ cups all-purpose gluten-free flour
1½ cups packed brown sugar
¼ cup almond flour
⅓ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup orange juice
1 tsp finely grated orange zest
2 free-range eggs
½ cup Rolling Meadow Unsalted Butter, melted (approx.)
3 oz bittersweet chocolate, finely chopped
Glaze:
3 oz chopped bittersweet chocolate
⅓ cup 35% whipping cream
2 tbsp Rolling Meadow Salted Butter
2 tbsp corn syrup
Preheat oven to 350°F.
Grease 12-cup Bundt pan.
Whisk together gluten-free flour, sugar, almond flour, cocoa powder, baking powder, baking soda and salt.
In separate bowl, whisk together orange juice, orange zest, kefir, eggs and butter; whisk into gluten-free flour mixture until well blended. Fold in chocolate.
Scrape into prepared Bundt pan; bake for 50 to 55 minutes or until tester comes out clean.
Let cool on rack for 10 minutes. Remove and let cool completely.
Place chopped chocolate in heatproof bowl. In saucepan set over medium heat, heat cream, butter and corn syrup until bubbles form around edge. Pour over chocolate and let stand for 3 minutes. Whisk until smooth. Drizzle over cooled cake.
Garnish with any available toppings, such as sliced almonds, pomegranate seeds or white chocolate shavings.
