Ingredients
The following ingredients have 4 Servings
- a little sunflower oil (to oil the Bundt tin)
- 2 tsp corn flour (starch)
- 1 tsp cocoa powder (mixed together with the tsp corn starch (above) to line the Bundt tin)
- 290 g plain gluten free flour blend (I use GFA Blend A (See NOTES) )
- 80 g ground almonds ((almond meal))
- 60 g cocoa powder
- 1 tbsp baking powder (gluten free)
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1 tsp xanthan gum
- 300 g soft light brown sugar
- 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 2 tsp INSTANT espresso powder
- 75 ml boiling water (to dissolve the espresso coffee powder)
- 70 g coconut oil (melted)
- 375 ml plain yoghurt
- 2 tsp vanilla extract
- 100 g milk or plain chocolate chips
- 40 g dark chocolate (chopped (good quality))
- 40 ml double cream
- 60 g unsalted butter
- 100 g light soft brown sugar
- 120 ml double cream
- pinch fine sea salt
- 18 mini eggs ((approx) golden or other)
- ¾ tbsp chopped roasted hazelnuts
- gold edible sparkle ((optional))
