INGREDIENTS
120 g GRAND NOIR
60 g pecans
180 g all-purpose flour or cake
flour
150 g butter
140 g sugar
100 g semisweet or dark
chocolate
60 g cranberries
4 eggs
2 tbsp. cocoa powder
2 tsp. baking powder
4 tbsp. orange juice
Zest of ½ orange
INSTRUCTIONS
1. Dice the GRAND NOIR. Finely chop the pecans and cranberries. Cream the butter, sugar, eggs and orange zest together. Coarsely chop the chocolate and melt in a bain-marie (water bath or double boiler), then allow to cool.
2. Combine flour, cocoa powder and baking powder. Add the orange juice and stir until well combined. Add chocolate, pecans, and cranberries and stir well again to combine.
3. Preheat the oven to 200°C top/bottom heat (180°C convection). Fill the mini Bundt pans with half of the batter. Sprinkle with GRAND NOIR pieces, then top with the rest of the batter. Bake the mini Bundt cakes for 15 minutes. Allow to cool completely after baking before removing from pans.
4. Coarsely chop the chocolate. Heat cream in a pot and fully dissolve the chocolate in the cream.
5. Set the mini Bundt cakes on a rack and pour chocolate sauce over them. Then sprinkle with orange zest to decorate.