Name: Crowd-pleasing chocolate cake with roast rhubarb
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10
Ingredients: 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

Crowd-pleasing chocolate cake with roast rhubarb

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

Serves 10

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

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

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.