Chocolate Mandarin Rosemary Bundt Cakes

1. Heat rosemary and milk in a small saucepan until hot and steamy. Remove from heat and allow to steep for an hour. When ready to use, remove sprigs, squeezing to extract extra flavour.
2. Preheat oven to 170°C (150°C fan-forced) and set aside a 6-hole mini bundt pan.
3. Melt butter, chocolate, vanilla and mandarin zest in a small saucepan, then add rosemary-infused milk and stir until smooth.
4. Sift together flour, sugar, cocoa powder, baking powder and sea salt, then mix with almond meal.
5. Pour melted ingredients into dry ingredients, stirring to combine. Lightly beat in egg until combined.
6. Heavily grease a 6-hole mini bundt pan with oil or melted butter, ensuring all the crevices of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
7. Divide batter evenly between mini bundt pan holes.
8. Bake mini bundts for 18-22 minutes or until a skewer inserted comes out clean.
9. Allow cakes to cool for 10-12 minutes in the pan, then turn out onto a wire rack and allow to cool completely.

Chocolate Glaze

1. Melt chocolate and butter on low-medium heat in a small saucepan until smooth, then drizzle over mini bundts. The glaze is best to drizzle when quite warm and liquid, dripping more evenly over the bundt shapes.
2. When glaze has cooled, sift cocoa and icing sugar over bundts prior to serving. This is purely for aesthetics and can be omitted if desired.

Enjoy!