John Myers
Rhubarb, Chocolate and Almond Cake
The perfect rhubarb, chocolate and almond cake recipe with a picture and simple step-by-step instructions.
- 500 g Rhubarb
- 250 g Dark chocolate
- 3 tbsp Water
- 150 g Raw cane sugar
- 150 g Butter
- 2 tbsp Grated almonds
- 3 tbsp Wheat flour type 405
- 0,25 packet Tartar baking powder as an alternative to dry yeast
- 5 Fresh egg yolks and egg whites
- 100 g Chopped almonds
- Icing sugar for dusting
- Butter for the mold
- Wash, peel and cut the rhubarb into pieces.
- Break the chocolate into small pieces and melt together with the water in a saucepan / bowl in a water bath while stirring. Mix the sugar in it.
- Gradually stir in the butter until it has dissolved. Remove the pot / bowl from the heat and stir in the grated almonds, flour and Winstein baking powder. Add the egg yolks one after the other and stir vigorously each time.
- Beat the egg whites until stiff and fold into the chocolate mixture. Add the chopped almonds and stir.
- Grease the mold and pour the mixture into the mold and smooth it out. Place the rhubarb on the dough and press lightly.
- Bake the cake in an oven preheated to 180 degrees for about 50 minutes. Let cool for 30-40 minutes, then leave to cool on a wire rack. Sprinkle with powdered sugar and cut into pieces.
- Tip 7: It tastes even nuttier if you lightly roast the chopped almonds again in a pan.
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