Yes, it is January.
Yes, most folks are thinking about a diet of green smoothies, salads and protein instead of baked goods.
But our local Community Association has a tradition for the January meeting, a dessert social.
Who am I to think that I should bring along something without sugar to such an event?
Although I did think about black bean brownies first, somehow this new product at Fred Meyer’s got into my shopping cart, and I just had to use it.
All in the sake of research, mind you. I took the hit for all of you to see if it was as good as the Nutella so prevelant in baked goods today.
It isn’t as good.
It is far, far better, with organic sugar, organic palm oil, organic cocoa and hazelnuts. It even comes in crunchy!
Ok, so tempting Chocolate and Hazelnut Nutella was my inspiration.
Now what to make?
Katie was itching to try a recipe for Nutella brownies, made with nothing but Nutella and eggs. My skeptical mind wonders just how they would come out. Would they be moist and fall apart? fudgy like typical brownies?
I just wasn’t as inspired as Kate, perhaps that is why she made a batch of black bean brownies.
The idea of using an entire jar of Nutella for a single recipe struck me as overkill.
The smooth paste is just too sweet to imagine wanting to eat an entire piece of the finished product.
Hmmm, what to do?
Oh yes, my new swirly pan would be lovely.
I’m joining with a group of bloggers to create special cakes in this lovely pan, blog about it and then send the pan on. Think The Fellowship of the Traveling Pants, but instead of jeans, we will be sending on a pan and recipe book.
Actually, everyone else will be sending Dorothy (the pan has a name) and Toto (the recipe book) on its way. I’m going to be making all of my recipes in Auntie Em (my pan), because she stayed in one place.
Just can’t deal with possible crumbs in the dashing swirls of the pan, those would make me ill.
So when the time comes for my turn, I’ll be baking in my own gluten free pan and linking up with everyone else.
In the mean time, I’ve been having fun figuring out recipes that fill but don’t overflow the pan, cooking times and temperatures, and looking at lots of older bundt cake inspirational recipes.
Thinking back to my childhood, I recalled a tender, buttery vanilla cake that had a deep, rich tunnel of fudge running through the top. Creating that gluten-free would be truly special.
The crowd at the community association event agreed. I had just one piece left to send off to work with my husband today.
- 1 stick (112 grams) butter
- 9 grams (1 tablespoon) Pixie Dust-gum replacer
- 135 grams (1/2 cup) sour cream
- 142 grams Gluten-Free whole grain flour mix
- 165 grams Gluten-Free white flour mix
- 15 grams ( baking powder
- 2 grams (1/2 teaspoon) salt
- 4 eggs
- 3 tablespoons powdered sugar
- ½ cup nutella
- 2 tablespoons half and half or cream
- 2 tablespoons powdered sugar.
- ½ cup Nutella or better yet, Organic Hazelnut Spread - you can use more to taste
- Preheat oven to 350
- Gease the pan with spray oil. (yes, I know it is supposed to be non stick, but it isn't)
- Beat together the butter and pixie dust till smooth and fluffy.
- Add sour cream and beat for 30 seconds
- Add sugar, flour mixes , baking powder, salt. Beat till well combined. The batter will get quite stiff.
- Add one egg and beat 30 seconds, continue adding eggs till all are in and then beat one minute.
- Pour batter into prepared pan, smoothing the top.
- Sprinkle the batter with the powdered sugar. I use one of these to make it simple and keep the sugar inside the pan.
- You can use a tea strainer as well.
- Stir the Nutella with a spoon till it is fluffy,
- Gently place small spoonfuls atop the powdered sugar. The sugar acts like a rug, supporting the nutella in place and preventing it falling into the top of the pan.
- Bake at 350 for 45 minutes.
- Check to see if the cake is pulling away from the sides. If it is, then it is done. Othewise 5 more minutes.
- Allow to cool 10 minutes in the pan, then turn out onto your serving plate.
- Cool the cake completely before glazing.
- Warm the nutella till barely warm in small bowl
- Add the cream and sugar
- Stir till smooth.
- Pour gently into the deeper swirls or go to town and just drizzle everywhere.
- You might want to save just a bit though.
- There is a lovely drink that I'm going to make tomorrow