Rhubarb is one of the most beautiful plants in my garden with huge leaves supported on succulent ruby red stalks. The leaves are poisonous but the stalks are delicious stewed with a little sugar and served with ice cream or as a crumble base, or with chocolate...This is the most sublime cake from Irish chef Rachel Allen who I adore. Recently I made it for Rose's Birthday Dinner and received the utmost compliment from one of our guests who asked if I'd bought it at Bourke Street Bakery. Need I say more!
125g Dark Chocolate
4 Eggs
150g Castor Sugar
150g Ground Almonds
150g Rhubarb, sliced into inch long pieces
2 Tbs Raw Sugar
Fresh Cream, whipped
Preheat the oven to 180•C. Melt the chocolate in a double boiler. Meanwhile beat the eggs and castor sugar for 5 minutes with an electric hand beater. Stir in the melted chocolate and mix well. Then gently fold in the ground almonds. Divide into two lined and greased 18cm round tins and bake 20 mins.
Stew the rhubarb with sugar and water to just cover in a pot until tender. Allow to cool then assemble cake by sandwiching the chocolate rounds with rhubarb and cream. A truly decadent dessert.
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2 comments:
amazing recipe for gluten free folks
Thanks so much for posting this recipe! I've just watched the episode of Rachel's Favorite Food at Home where she makes this cake. I was disappointed that I didn't find the recipe on the show's web site, but I was SO HAPPY to find it on yours!
-Victoria
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