Chocolate, Rosemary, Sea Salt & Mezcal Bundt

WECOME TO A JOURNEY INTO YOUR IMAGINATION

There is a fine, if not transparent line between imagination and memory. Where does fact get embellished with fiction? Where does fantasy tread on the toes of reality?


This is how I like to approach my recipe development. Treading that tightrope between deliciousness and whimsey. My life goal is to be Willy Wonka.


Make this and step into a whole new dimension of flavour…

Ingredients:


340g Plain Flour

80g Cocoa Powder

1 tsp Bicarbonate Soda

1 tsp Sea salt Flakes

225g Unsalted Butter, room temperature

100g Light Muscovado Sugar

300g Caster Sugar

4 Large Eggs

1 tsp Rosemary Needles, chopped

100ml Mezcal

140g Full Fat Greek Yogurt


Method:


1. Brush a 10 Cup bundt pan with softened butter using a pastry brush to get into all the groves, sift over cocoa, tap out the excess and pop in the fridge overnight to chill (I find this makes for a better bake)

2. The next day, preheat oven 160C. whisk together the flour, cocoa, Bicarbonate Soda, and sea salt.

3. Pulse the caster sugar and rosemary in a food processor until distributed and chopped. You dint want the sugar too fine, just to break down the rosemary.

4. Add both sugars, rosemary, and butter to the base of a stand mixer and beat for 4-5 minutes or until pale and fluffy. Scrape down the sides a few times.

5. Add the eggs, one at a time, beating well between each addition. Mix the yogurt and mezcal in a bowl until homogenous.

6. Add 1/3 of the yogurt mix, followed by 1/3 of the flour, mix until only just combined. Repeat with the remaining ingredients in two additions, taking care not to overmix as this will make for a chewy texture in your bake.

7. Spoon the batter into your prepared tin and shake gently to ensure it fits into all the groves. Tap a few times on your worksurface to release any bubbles.

8. Bake 50-60 minutes, or until a skewer comes out clean.

9. Remove and rest in the pan for 25 minutes before inverting onto a wire rack to cool completely.

10. Eat, and remember this bake with a journey into your imagination….