Chefs' Recipes

Ben Devlin's grilled strawberry cake with white chocolate and rosé

Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy

By Ben Devlin
  • 20 mins preparation
  • 15 mins cooking (plus setting)
  • Serves 4
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Grilled strawberry cake with white chocolate and rosé
"The idea behind this cake is that you would make the cake mixture, jelly and chocolate cream at home, take it with you to a barbecue, and bake the cake in a covered barbecue," says Devlin. "You could bake it in the oven at home straightaway, but it's at its best completely fresh, and you get to look awesome by baking a cake while everyone is watching and anticipating it."


  • 310 ml rosé
  • 80 gm caster sugar, plus 1 tsp extra for pan
  • ½ tsp agar agar
  • 125 gm couverture white chocolate, finely chopped
  • 90 gm butter, softened, plus 1 tsp extra for pan
  • 50 gm brown sugar
  • 35 gm wholemeal flour (¼ cup)
  • 70 gm almond meal
  • 90 gm eggwhites (about 3)
  • 5 large strawberries, halved lengthways, plus extra sliced, to serve
  • For dusting: icing sugar


  • 1
    Bring 250ml (1 cup) rosé to a simmer in a saucepan with 25gm caster sugar, whisk in agar agar and bring to a boil. Strain into a wide container and refrigerate until firm (15-20 minutes).
  • 2
    Meanwhile, bring remaining rosé to a simmer in a small saucepan over medium-high heat. Place chocolate in a heatproof bowl, pour hot rosé over, stand for a minute, then whisk until smooth. Set bowl over a bowl of iced water and whisk occasionally until mixture has the consistency of soft-whipped cream. Transfer to a serving bowl and refrigerate to firm slightly (15 minutes).
  • 3
    Meanwhile, beat butter, brown sugar and remaining caster sugar in an electric mixer until pale (3-4 minutes), then fold in flour, almond meal and a pinch of salt. Whisk eggwhites to soft peaks, then fold into batter.
  • 4
    Heat a barbecue to 180C, then heat a 15cm-diameter non-stick pan or cast-iron skillet on the barbecue. Add 1 tsp butter, strawberries and 1 tsp caster sugar, and stir occasionally until strawberries soften slightly and warm up (30 seconds to 1 minute). Spread strawberries evenly in pan, spoon cake mixture evenly over, cover barbecue and cook until a skewer inserted withdraws clean (10-12 minutes). Top cake with rosé jelly, sliced strawberries and white chocolate cream, dust with icing sugar and serve.


Note Agar agar is available from health-food and Asian food stores. Devlin recommends Valrhona Blanc Ivoire white chocolate, available at Otherwise use Lindt white chocolate.

  • undefined: Ben Devlin