RECIPES
Simple chocolate cake
20 minutes
Preparation Time
45 minutes
Cooking Time
8-10 serves
INGREDIENTS
305 g unsalted French butter
2 cups hazelnut meal
250 g dark coverture chocolate
6 large organic eggs
1 cup caster sugar
METHOD
- Pre-heat Oven on Conventional at 160°C.
- Using 50 g of the butter, grease a 26 cm cake tin, and line the edges and bottom with baking paper.
- Break the chocolate pieces and melt with the butter in a medium sized saucepan on low heat, Induction setting 2, stirring occasionally until melted. Cool, and then fold into the hazelnuts.
- Separate the eggs. In a stand mixer, whisk the yolks and sugar until pale and doubled in size.
- Fold in the chocolate.
- Whisk the egg whites until stiff, and then carefully fold into the chocolate mixture. Pour into the greased and lined cake tin.
- Place on shelf position 2 and bake for 45 minutes, or until a skewer comes out clean. Cool in the tin.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
