- 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
- 1 bunch rhubarb, trimmed and cut into 5cm lengths
- 110 gm raw caster sugar
- 2 oranges, juice only
- 1 vanilla bean, scraped seeds only
- 1Preheat 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.
- 2Reduce 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.
- 3Whisk 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
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