Ben Dearnley
Ingredients
Chocolate and rose cake
Vanilla rose cream
Method
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.
Vanilla Rose Cream
5.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. Crystallised rose petals and rosewater are available from some delicatessens and gourmet food stores.
Note
