Choco­late and Olive Oil Bundt Cake with Vanilla Choco­late Sauce

Canadian Living - Holiday Entertaining - - Holiday feasts -

Sub­sti­tute vanilla for the or­ange ex­tract. Cake: In large bowl, beat egg yolks with gran­u­lated sugar un­til pale and thick­ened, about 5 min­utes. Stir in pump­kin purée and vanilla. In sep­a­rate bowl stir to­gether flour, cin­na­mon, bak­ing pow­der, gin­ger, nut­meg and salt; stir into pump­kin mix­ture just un­til com­bined. Beat egg whites un­til stiff peaks form; fold into pump­kin mix­ture. Scrape into parch­ment pa­per–lined rimmed

15- x 11-inch jelly roll pan, smooth­ing top. Bake in 375°F oven un­til top springs back when lightly pressed in cen­tre, about 15 min­utes. Run par­ing knife around edges to loosen cake.

Dust clean damp tea towel with ic­ing sugar; in­vert cake onto towel. Gen­tly peel off pa­per. Start­ing at nar­row end, roll up cake in towel. Set aside, seam side down. Fill­ing: In bowl, beat mas­car­pone with cream un­til light and fluffy, about 2 min­utes. Beat in ic­ing sugar and vanilla. Trans­fer half to sep­a­rate bowl; set aside. Fold amaretti cook­ies and choco­late into re­main­ing fill­ing. Un­roll cake. Us­ing off­set pal­ette knife, evenly spread amaretti mix­ture over cake, leav­ing ¼-inch bor­der. Gen­tly roll up; place, seam side down, on serv­ing plat­ter. Gar­nish: Us­ing off­set pal­ette knife, cover cake with re­served fill­ing. Top with choco­late shav­ings and amaretti cook­ies. Dust with ic­ing sugar. Re­frig­er­ate un­til firm, about 1 hour.

PER EACH OF 12 SERV­INGS: about 409 cal, 8 g pro, 23 g to­tal fat (14 g sat. fat), 44 g carb (1 g di­etary fi­bre, 37 g sugar), 95 mg chol, 89 mg sodium, 99 mg potas­sium. % RDI: 13% cal­cium, 6% iron, 29% vit A, 2% vit C, 11% fo­late.

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