Rhubarb and chocolate cake

Rhubarb and chocolate cake

Total: 1 hr 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 590 kcal
, Fat: 39 g
, Carbohydrate: 49 g
, Protein: 10 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200g white chocolate, finely chopped

Sponge mixture

200g butter, soft
150g sugar
¼tsp salt
3 eggs
250g half-fat quark
400g rhubarb, cut into approx. 1 cm pieces
300g white flour
200g coconut flakes
2tsp baking powder

To bake

150g white chocolate (e.g. white chocolate bunny)
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Utensils

One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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.

Good to know
Tip: Instead of white chocolate, use left-over Easter bunny chocolate.

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