Advertisement
Home Dessert

Crowd-pleasing chocolate cake with roast rhubarb

Australian Gourmet Traveller recipe for crowd-pleasing chocolate cake with roast rhubarb.
Crowd-pleasing chocolate cake with roast rhubarb

Crowd-pleasing chocolate cake with roast rhubarb

Ben Dearnley
10
20M
55M
1H 15M

Ingredients

Roast rhubarb

Method

Main

1.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.
2.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.
3.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.

Drink Suggestion: Small glass of tokay. Drink suggestion by Max Allen

Notes

Related stories


Advertisement
Advertisement