With one week until Father’s Day, treat Dad at home to a delicious dessert with this chocolate recipe.
A chocolate thing
Serves 6
- 130g butter, melted
- 1 cup (220g) sugar
- 1 tsp vanilla extract
- 3 Tbsp 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
Stewed rhubarb
- 1 bunch rhubarb, trimmed and cut into 5cm lengths
- 3 Tbsp orange juice
- 1/2 cup (110g) sugar
- 1 cup (110g) frozen raspberries (or fresh if in season)
Optional, to serve
Vanilla ice cream
Preheat the oven to 180°C.
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 and stir in the raspberries, then allow the mix 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 ovenproof frying pan (the one I used is 25cm) or baking dish and spread evenly. Dot with the marshmallows and spoon the chocolate batter over the top.
Bake for 30 minutes or until puffed and slightly crispy on the edge.
This can be served a bit underdone, like a self-saucing pudding.
caption: Image and text from Every Night of the Week by Lucy Tweed, photography by Lucy Tweed, Murdoch Books, RRP $35.
For more Father’s Day recipes to spoil Dad:
