Bake a cake: choco­late cake with a fancy twist

We've zooshed up a sim­ple choco­late cake with a hint of rose­wa­ter and adorned it with pink swirly cream for this lus­cious sweet treat.

Australian Women’s Weekly NZ - - CONTENTS -

Choco­late and rose cake

SERVES 12 PREP AND COOK TIME 1 HOUR (+ COOL­ING TIME) ½ cup (50g) Dutch-pro­cessed co­coa 175g un­salted but­ter, chopped 200g dark choco­late (70% co­coa), chopped coarsely 6 eggs, at room tem­per­a­ture 1½ cups (330g) caster sugar 1 tea­spoon rose­wa­ter 2 cups (200g) hazel­nut meal (ground hazel­nuts) crys­tallised rose petals, to dec­o­rate, op­tional VANILLA ROSE CREAM 300ml cream 2 tea­spoons pure ic­ing sugar 1 tea­spoon vanilla ex­tract 1 tea­spoon rose­wa­ter pink food colour­ing

1 Pre­heat oven to 180°C (160°C fan-forced). Grease a deep 22cm round spring­form pan; line base and side with bak­ing pa­per.

2 Place co­coa, but­ter and choco­late in a large heat­proof bowl over a medium saucepan of sim­mer­ing wa­ter (do not al­low base of bowl to touch wa­ter); stir un­til but­ter and choco­late melt and mix­ture is smooth. Re­move bowl from pan; cool for 15 min­utes.

3 Beat eggs, sugar and rose­wa­ter in a small bowl with an elec­tric mixer for 2 min­utes or un­til thick and creamy. Add egg mix­ture to choco­late mix­ture; stir un­til just com­bined. Fold in hazel­nut meal. Pour mix­ture into pre­pared pan.

4 Bake cake for 45 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cool cake in pan.

5 VANILLA ROSE CREAM Beat cream, sugar, vanilla and rose­wa­ter in a medium bowl with an elec­tric mixer un­til soft peaks form. Add a few drops of food colour­ing; fold gen­tly through to swirl.

6 Serve cake topped with Vanilla Rose Cream and crys­tallised rose petals. Cake suit­able to freeze. Not suit­able to mi­crowave.

Choco­late and rose cake

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