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Flourless chocolate rum bundt cakes from www.georgeats.com

Flourless chocolate and rum bundt cakes

Gluten free, grain free, FODMAP friendly
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 6 bundts

Ingredients
  

for the Bundt cakes:

  • 150 g dark cooking chocolate
  • 100 g butter
  • 110g (1/2 cup) caster sugar
  • 1/4 cup good quality cocoa powder
  • 50g (1/2 cup) almond meal
  • 40ml (2 tablespoons) rum I used white rum
  • 40ml (2 tablespoons) freshly brewed coffee you could also use black brewed instant coffee
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla bean paste
  • 3 extra large eggs eggs beaten until fluffy and pale

for the spiked cream:

  • 125ml (1/2 cup) full cream lactose free also works well
  • 1-2 tablespoons powdered sugar adjust to your taste
  • 40-40ml( 1-2 tablespoons) rum adjust to your taste

To finish:

  • 50 g melted dark chocolate optional

Instructions
 

  • Preheat the oven to 180C/356F and lightly grease your bundt pan with butter.
  • Using the double boiler method, melt the chocolate and butter over a low-medium heat. Once they have melted, sieve in the caster sugar, cocoa powder and almond meal, all at the same time. Sieving the cocoa in with other ingredients discourages it from clumping together, meaning a smoother batter with less cocoa chunks.
  • Once the sugar granules have dissolved, take the mixture off the heat (be careful of the steam when removing the metal bowl from the saucepan) and add the coffee, rum, vanilla bean paste and sea salt. The sea salt and coffee work wonders in deepening the coffee flavour – I don’t recommend omitting them.
  • In a clean bowl, beat the eggs on a high speed, until they are fluffy and pale in colour.
  • Transfer the chocolate mixture to a large clean bowl. Use a spatula to gently fold a quarter or so of the fluffy egg mixture into the chocolate mixture at a time. The aim is to fully incorporate the egg mixture, while still retaining the air bubbles it provides. Slow and steady.
  • Once the mixture is fully incorporated, place the greased bundt pan on a flat tray, and divide the chocolate mixture between the moulds. Transfer to the oven for 15 minutes.

TO FINISH:

  • While the bundts are cooking, mix together the cream, rum and powdered sugar.
  • Once cooked, remove the bundts from the oven, and allow them to cool slightly. Gently run a knife around the edge of each bundt, and then carefully turn the tin upside down, holding a cool oven tray over the top, to catch the bundts. Gently bang on the base of each bundt – they should fall out easily, and hold their form.
  • Gently place each bundt on a serving plate, and top with the rum spiked cream, and melted chocolate, if you’re using it. Serve warm.
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