Gluten free chocolate and cherry pound cake

Ingredients for about 16 slices

1 jar morello cherrie (dry weight ~ 350g)
200g gluten free (plain) flour
80g chocolate pudding mix (cocoa powder works as well)
8g baking powder (approx 1.5 teaspoons)
125g sugar
8g vanilla sugar
5 eggs
150 mL cooking oil
125 mL butter milk
100g grated dark chocolate
200g dark chocolate

90 min · Easy

Directions

1. Grease and flour Bundt tin or Kugelhopf mould 22 cm diameter (i tend to use cocoa here too)

2. preheat oven to 180C (160 for fan ovens)

3. drain cherries in a sieve thoroughly

4. mix flour, pudding mix (or cocoa) and baking powder in a bowl.

5. add sugar, vanilla sugar, eggs, cooking oil and butter milk and whisk with an electric hand whisk on low setting breifly then onhigh until you get a smooth mixture (starting on a lower setting helps stop the flour flying out the bowl!)

6. fold in the chocolate and cherries

7. put mixture into baking tin/mould and place in bottom third of hot oven and bake for 70 mins

8. rest cake after cooking in mould for approximately 10 mins, then remove from tin and leave to cool.

9. melt chocolate over a bain-maries and pour over the cake allowing the chcolate to run down the sides and middle.

10. leave to set

desserts, chocolate, gluten free, poundcake November 14, 2011 16:37

Author Dr Oetker (but changed a little)