The power of Storytelling.
From dynamic reels to impactful YouTube videos, our videography services cover it all.
Whether it's reels, ads, campaigns, or any type of visual storytelling, we craft films that resonate with your audience. Let us bring your vision to life and elevate your brand.
Dark Chocolate Almond Blossom Bundt Cake
Course: Dessert
Prep Time: 10 minutes (plus 24h infusion)
Cook Time: 50 minutes
Total Time: 60 minutes (plus 24h infusion)
For the Cake
1 cup Butter (melted)
2/3 cup Cocoa Powder
1 cup Fresh Almond Blossom Infused Water
2 cups Sugar
1 3/4 cups Flour
1 1/2 teaspoons Baking Soda
1/2 teaspoon Sea Salt
1 cup Sour Cream
2 large Eggs plus 2 Egg Yolks
1 1/2 teaspoons Pure Vanilla
1 cup Chocolate Chips (optional)
For the Almond Blossom Water
1 cup Fresh Almond Blossoms
1 cup Distilled Water
Chocolate Ganache Glaze:
6 ounces 70% dark high quality chocolate, chopped
1/2 cup Heavy Cream
2 tbsp almond essence
Ingredients
Method
Start the day before, with the infused almond blossom water.
Pick your petals and blossom early in the morning, ideally, those which have been grown completely organically.
Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects.
Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don’t go overboard with the water as you can always add more later.
Leave the jar, with the lid on, in the sun for a day.
Next, make the cake.
Preheat oven to 350 °F. Grease a 12-cup bundt pan with butter, making sure to coat all of the nooks and crannies. Set aside.
In a large bowl, add melted butter, cocoa powder, and the infused hot water and whisk together.
Fold in sugar, flour, baking soda, and salt. Stir to combine. Fold in sour cream, eggs, egg yolks, and vanilla.
Pour into the greased bundt pan. Bake for 40-50 minutes or until the toothpick comes out clean when inserted into the center of the cake.
Let cake cool for 5-10 minutes. Then run a knife along the edges to loosen. Invert onto a cooling rack. Let cool before drizzling with chocolate glaze.
Chocolate Ganache Glaze:
In a double boiler, add chocolate chips and heavy cream. Stir until the chocolate is melted and silky smooth. Add a few drops of almond essence.
Use a whisk for extra silky texture.
Using a spoon drizzle the chocolate glaze onto the cooled bundt cake. Decorate with fresh almond blossoms. Cut into slices and serve with a delicious cup of strong freshly-brewed espresso.
recipe card
We offer comprehensive packages tailored to your needs, covering recipe development, creative direction, food styling, photography, and videography. From crafting menus to designing recipe cards and cookbooks, our approach is holistic and personalized.
