CHOCOLATE ROSE CAKE
Sophisticated and decadent, this recipe is perfect for chocolate lovers who wish to experiment with new flavours. Here, the aromatic and sensuous qualities of rose are conjured through a variety of ingredients including Nomad's Hot Chocolate with Damask Rose, rosewater, Drunken Sailor Strawberry and Rose Jam and rose petals.
You Will Need
- 100g Nomad's Hot Chocolate with Damask Rose
- 175 grams unsalted butter, chopped
- 200 grams Nomad's Dark Chocolate Buttons
- 6 eggs, at room temperature
- 280g caster sugar
- 1 teaspoon rosewater
- 2 cups (200g) hazelnut meal (ground hazelnuts)
- 100 g of Drunken Sailor Strawberry and Rose Jam
- Rose petals or buds
Vanilla rose cream
- 300 mil thickened cream
- 2 teaspoons pure icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
Method
- Preheat the oven to 180°C (160°C fan-forced). Grease a deep 22cm round springform pan; line base and side with baking paper.
- Place butter and Nomad Dark Chocolate Buttons 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.
- Beat eggs, sugar and rosewater in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Fold in Nomad's Hot Chocolate With Damask Rose with the egg mixture. Add chocolate mixture to the egg mixture and stir until just combined. Fold in a hazelnut meal and Rose Drinking Chocolate. Pour mixture into the prepared pan.
- Bake cake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool cake in a pan.
- Vanilla Rose Ice Cream – Beat cream, sugar, vanilla and rosewater in a medium bowl with an electric mixer until soft peaks form.
- Cut cake in half and spread strawberry and Rose Jam
- Serve cake topped with vanilla rose cream rose petals.
- Enjoy!!!
