This post is also available in:
Italiano (Italian)
This Gluten free chocolate Bundt Cake is a decadent, delicious and moist dessert that literally melts in your mouth! Irresistible for all chocolate lovers our there.
This year, I wanted to celebrate.
On the day of my twenty-fifth birthday, the air smells likestrawberries and chocolate, the colors are bright and alive, the smiles are big and lively. I have been waiting for this moment so hard, I looked forward to finding myself in front of the lit candles, to blow hard and hear the laughter that bursts when some birthday candles won’t blow out. Every year, I wonder what to wish for, and in the end, on my birthday, I always ask for something new, something improvised, inspired by the happiness of that moment.
The cake I chose to celebrate this special day is the gluten free chocolate bundt cake by Emanuele Patrini. This is obviously the gluten-free version, but I can assure you that it has been devoured, and not just by the eyes, by all the guests. Much more than just a chocolate bundt cake: a creamy, rich, texture and an inebriating taste enhanced by a delicious flow of velvety chocolate icing.
You will need:
For the base of our gluten free chocolate bundt cake
- 230g of soft butter, diced
- 300g of sugar
- 400g of gluten free all purpose flour
- 3 eggs
- 100g of melted dark chocolate, cooled
- Two generous tablespoons of cocoa powder
- 250ml of whipping cream
- 16g of baking powder
- A teaspoon of vanilla extract
Cream ogether the butter and the sugar , then add the eggs one at a time and the vanilla. Add the melted chocolate.
Stir in the sifted flour, baking powder and cocoa, alternating with the cream.
Pour the mixture into a buttered bundt cake mold buttered and sprinkle with cocoa. Bake in preheated oven at 180 degrees for about 50/55 minutes.
For the glaze
- 25g of butter
- 100g of dark chocolate
Melt the butter and chocolate in a bain-marie and pour it on the cake.. Decorate with flakes of white chocolate and strawberries and serve.
