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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.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

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.

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