Choco­late and Olive Oil Bundt Cake With Orange Choco­late Sauce

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 25 min­utes

To­tal time: 1½ hours

Makes: 8 to 10 serv­ings

This dairy-free cake, with its dense crumb and bold dark choco­late flavour, is the per­fect end­ing to a Hanukkah din­ner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work. Cake:

1¼ cups all-pur­pose flour

¾ cup co­coa pow­der, sifted

¼ cup ground al­monds

1½ tsp bak­ing pow­der

¾ tsp bak­ing soda

½ tsp salt

1¼ cups packed brown sugar

1 cup olive oil

3 eggs

1 tbsp le­mon juice

½ cup sliced al­monds

2 tsp ic­ing sugar

Orange Choco­late Sauce:

½ cup kosher soy milk

3 tbsp light-colour corn syrup

140 g kosher-pareve dark choco­late (such as Scharf­fen Berger) (about 5 oz), finely chopped dairy-free but­ter-flavoured spread (such as Earth Bal­ance)

¼ tsp kosher pure orange ex­tract

Cake: In bowl, whisk to­gether flour, co­coa pow­der, ground al­monds, bak­ing pow­der, bak­ing soda and salt. Re­move 2 tbsp to flour 10-cup (2.5 L) greased Bundt pan. In large bowl, beat to­gether brown sugar, oil, eggs, ⅓ cup wa­ter and le­mon juice; stir in re­main­ing flour mix­ture un­til com­bined. Stir in sliced al­monds. Scrape into pre­pared pan. 1 tbsp Bake in 325°F oven un­til cake tester in­serted in cen­tre comes out clean, about 55 min­utes. In­vert onto rack; re­move pan. Let cool com­pletely. (Make-ahead: Wrap in plas­tic wrap and store for up to 2 days or freeze in air­tight con­tainer for up to 2 weeks.) Dust with ic­ing sugar.

Orange Choco­late Sauce: In small saucepan, bring soy milk and corn syrup to boil. Re­move from heat; whisk in choco­late, but­ter-flavoured spread and orange ex­tract un­til smooth. Let cool slightly. Serve with cake.

PER EACH OF 10 SERV­INGS: about 548 cal, 8 g pro, 35 g to­tal fat (8 g sat. fat), 57 g carb (4 g di­etary fi­bre, 35 g sugar), 57 mg chol, 313 mg sodium, 441 mg potas­sium. % RDI: 9% cal­cium, 28% iron, 3% vit A, 21% fo­late. Fill­ing: 1

½ cup ½ cup 1 tsp ¼ cup 55 g Gar­nish: 55 g


¼ cup tub (475 g) mas­car­pone cheese whip­ping cream (35%) ic­ing sugar vanilla coarsely chopped amaretti cook­ies white choco­late (about 2 oz), finely grated white choco­late (about 2 oz), shaved amaretti cook­ies, roughly chopped ic­ing sugar

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