Friday, June 1, 2012

Rhubarb treats vol. 1

I was going through our freezer and noticed that I had some frozen rhubarb still left from last year.

As there already is a new crop growing in our garden I thought that it's time to clear out the old to make room for the new! (what I good excuse to make something yummy ^-^)
And what goes better with rhubarb than sweet sweeeeet chocolate! So I decided to make a mud cake /drool...

Mud Cake

150 g dark chocolate (44%)
50 g even darker chocolate (70%)
1ts baking powder
4 eggs
2 dl sugar
2.5 dl flour
200 g butter

 Preheat the oven to 200 C. Whisk together the eggs and the sugar until mixture is light yellow and foamy (approx. 5 minutes fierce whisking.)
 Melt the chocolate and the butter and let it cool a bit before slowly pouring it into the sugar and egg mixture (fierce whisking required!)
♥ In a separate bowl mix together the flour and the baking powder. Then add the flour mixture by gently folding it in with a spatula. I used a wooden spatula.
♥ Prepare your cake tin, diameter approx. 21-25 cm ( I used 21 cm.) You can butter it and use breadcrumbs or flour or line it with parchment paper. The choice is yours :)
♥ Stick it in the oven and bake for 12-15 minutes depending on the size of your cake tin, 25cm->12min and 21cm->15min.

Because rhubarb isn't really photo-genetic (looks terrible after cooking some time in the pan...) I thought it might be best to mix it with something...something creamy...

Chef's little helper was keeping an eye out under the table...

Rhubarb Whipped Cream

250 g rhubarb (if fresh chop them up if frozen no need to chop)
cane syrup
2 dl double cream

Just toss the rhubarb in the pan. If you are using fresh rhubarb you can add ½ dl water in the pan (when using frozen ones there is no need to add water.) Boil the rhubarb and add cane syrup. The amount of the syrup depends on your taste buds, so make sure to taste it and add more if needed. Let it cool (best is to cool it first to room temperature and then put it in the refrigerator for a while.)
Start whisking the cream and add some sugar while whisking if you like...I know I like ^-^ Then mix together the rhubarb syrup and the whipped cream.





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