Sunday, June 19, 2016

{Gluten-Free} Hot Milk-Matcha Bundt with Chocolate Silk Sauce #PeoplehoodoftheTravelingSwirlyPan

Remember that I have Dorothy (she's a bundt pan) and Toto (he's a journal) visiting from the Peoplehood of the Traveling Swirly Pan? You can read more about that - and see my first recipe with Dorothy - here when I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd.

My second adventure was a complete and total flop. I tried to make a savory Mexican egg bake and it stuck miserably. It tasted great, but it was beyond ugly. So, I won't be sharing that recipe on the blog or sharing it with the #PeoplehoodoftheTravelingSwirlyPan. Flops happen...and you move on, right?

So, for our Fathers' Day dessert, I decided to make Jake a Hot Milk-Matcha Bundt with Chocolate Silk Sauce. My Love, thanks for being the fun parent...our boys need one!

I am guessing that my luck with unmolding the gingerbread was a total fluke because my third attempt with Dorothy also resulted in stuck cake. Ugh. 

Thank goodness for chocolate sauce!! The dessert was amazingly delicious. It was just ugly. Again.

  • 1 C butter, cut into cubes
  • 1 C milk
  • 1 C gluten-free flour blend
  • 1 C sweet white rice flour
  • 1 C ground almonds
  • 1 T baking powder
  • 4 large eggs
  • 1-1/2 C organic granulated sugar
  • 1 t pure vanilla extract
  • 2 T matcha green tea powder
  • 1 pint heavy whipping cream
  • 10 oz semi-sweet chocolate chunks
  • 2 T sugar
  • 2 T butter

Butter and flour the baking dish. Preheat oven to 375 degrees. Combine milk and butter in a saucepan and cook over low heat until the butter is completely melted. Remove from the heat. Place all of the remaining ingredients in a large mixing bowl, whisk the eggs to break them up.

Mix in the extract, then the milk mixture. Whisk until just moistened. Pour into prepared dish and bake till the cake is well-risen, smooth, a deep golden brown, and firm to the touch - approximately 50 minutes. Let the cake cool for 10 minutes. Loosen the cake from the pan and invert onto a cooling rack.

Combine the cream and sugar and heat it over medium heat. Just before it boils, remove the pan from the heat, add the chocolate and butter, stirring till it's completely melted. Cool slightly, then whisk. This sauce is best served warm.

Slice bundt and drizzle with sauce. Serve immediately.

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