A Chocolate Thing
Stewed rhubarb on the bottom, marshmallows dotted through, chocolate batter over the top. This can be served a bit underdone, like a self-saucing pudding.
Serves: 6
Prep time: 20 minutes
Cook time: 40 minutes
INGREDIENTS
130g butter, melted
1 cup (220g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
3 eggs
1/2 cup (75g) plain flour
1/2 cup (55g) hazelnut meal
1 cup (150g) roughly chopped dark chocolate
10 pink marshmallows
ice cream, to serve (optional)
For the stewed rhubarb
1 bunch rhubarb, trimmed and cut into 5cm lengths
3 tablespoons orange juice
1/2 cup (110g) sugar
1 cup (110g) frozen raspberries, or fresh if in season
METHOD
Preheat the oven to 180C.
For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened. Remove from the heat, stir in the raspberries and allow to cool.
Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
Whisk in the eggs, one at a time.
Gently fold in the flour, hazelnut meal and chocolate until just combined.
Put the rhubarb in the base of a greased 25cm ovenproof frying pan or baking dish and spread evenly. Dot with the marshmallows, then spoon the chocolate batter over the top.
Bake for 30 minutes, or until puffed and slightly crispy at the edge.
HINTS
Underdone is not a failure here. Pull it early and the middle stays saucy under the crisp edge.
Let the rhubarb cool before the batter goes on, or the mixture slides and thins out.
An ovenproof frying pan gives you the best crisp edge, but a baking dish works if that is what you have.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 17500kJ (4180 calories)
Protein: 55g
Fat: 215g
Saturated fat: 110g
Carbohydrates: 530g
Sugars: 430g
Fibre: 25g
Sodium: 1000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.