A Chocolate Thing

By MiNDFOOD

The blueprint for this dessert from Lucy Tweed's Every Night of the Week is essentially chocolate, then words like warm, gooey, melty, sugary, crisp and chewy, and finally a random ‘ooooh yeah let’s put this in there!’ element. In this case, marshmallows.

 

Serves 6

 

Ingredients:

  • 130 g butter, melted
  • 1 cup (220 g) sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 3 eggs
  • ½ cup (75 g) plain (all-purpose) flour
  • ½ cup (55 g) hazelnut meal
  • 1 cup (150 g) roughly chopped dark chocolate
  • 10 pink marshmallows

For the stewed rhubarb:

  • 1 bunch rhubarb, trimmed and cut into 5 cm lengths
  • 3 tablespoons orange juice
  • ½ cup (110 g) sugar
  • 1 cup (110 g) frozen raspberries (or fresh if in season)

Optional ingredients:

  • Vanilla ice cream

 

Method:

  1. Preheat the oven to 180°C (350°F).
  2. 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.
  3. Remove from the heat and stir in the raspberries, then allow the mix to cool.
  4. Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
  5. Whisk in the eggs, one at a time. Gently fold in the flour, hazelnut meal and chocolate until just combined.
  6. Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.
  7. Bake for 30 minutes or until puffed and slightly crispy on the edge.

 

Smart Tip:

This can be served a bit underdone, like a self-saucing pudding.

 

This recipe is an extract from Every Night of the Week by Lucy Tweed, available now in New Zealand for NZD $40 RRP, and in Australia for AUD $35 RRP.

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