Rhubarb and chocolate cake


Total time: 1hr 55m
Preparation Time: 45m

Servings
For 12 piece


Nutritional Information

Contains 590 Kcal, 10g Protein, 49g Carbohydrates, 39g Fat


Ingredients

  • Chocolate
  • 200 g white chocolate, finely chopped
  • Sponge mixture
  • 200 g butter, soft
  • 0.25 tsp salt
  • 150 g sugar
  • 3 eggs
  • 400 g rhubarb, cut into approx. 1 cm pieces
  • 250 g half-fat quark
  • 300 g white flour
  • 200 g coconut flakes
  • 2 tsp baking powder
  • To bake
  • 150 g white chocolate (e.g. white chocolate bunny)
  • Utensils
  • One springform pan (24 cm in diameter), base lined with baking paper, sides greased

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Instructions

  • Chocolate

    Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, set aside.
  • Sponge mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark and chocolate, mix in the rhubarb. Mix the flour, dessicated coconut and baking powder, stir into the sponge mixture, transfer to the prepared tin.
  • To bake

    Approx. 65 mins. in the lower half of an oven preheated to 180°C, cover the cake with foil after approx. 45 mins. Melt the chopped chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Remove the cake from the oven, spread with the melted chocolate, place half of the bunny on top and bake for a further 2 minutes. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.
  • Tip:

    Instead of white chocolate, use left-over Easter bunny chocolate.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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