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Crowd-pleasing chocolate cake with roast rhubarb

You'll need

  • 125 gm
  • hazelnut meal
  • 80 gm
  • plain flour
  • 20 gm
  • Dutch-process cocoa, plus extra to serve
  • 1 tsp
  • baking powder
  • 280 gm
  • dark chocolate (70% cocoa solids), finely chopped
  • 200 gm
  • unsalted butter, coarsely chopped
  • 25 ml
  • espresso or coffee liqueur
  • 5
  • eggs, separated
  • 220 gm
  • (1 cup) raw caster sugar
  • To serve:
  • crème fraîche
  •  
  • Roast rhubarb
  • 1 bunch
  • rhubarb, trimmed and cut into 5cm lengths
  • 110 gm
  • raw caster sugar
  • 2
  • oranges, juice only
  • 1
  • vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Place rhubarb in a colander, rinse under running water, combine in a bowl with remaining ingredients, stir to coat. Transfer to a small roasting tray, cover with foil, roast until tender (10-15 minutes), set aside.
  • 02
  • Reduce oven to 180C. Combine hazelnut meal, flour, cocoa and baking powder in a bowl, set aside. Melt chocolate, butter and espresso in a heatproof bowl over simmering water, stirring occasionally until smooth (2-3 minutes). Remove from heat, stir in yolks.
  • 03
  • Whisk eggwhites in an electric mixer until firm peaks form (2-3 minutes), gradually add sugar, whisking until thick and glossy. Fold into chocolate mixture, then fold in hazelnut mixture. Spoon into a 22cm-diameter buttered and base-lined springform cake tin and bake until a skewer withdraws clean (30-35 minutes). Cool completely in tin, remove, dust with extra cocoa and serve with crème fraîche and roast rhubarb. Store at room temperature. Best eaten on day of making.

At A Glance

  • Serves 10 people
  • 20 min preparation
  • 55 min cooking (plus cooling)
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At A Glance

  • Serves 10 people
  • 20 min preparation
  • 55 min cooking (plus cooling)

Drink Suggestion

Small glass of tokay.

Featured in

Aug 2009

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