Name: Three-bean chocolate cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: ½ cup (50g) cacao powder, plus extra to dust; 175g unsalted butter, chopped; 200g dark chocolate (70% cocoa), chopped coarsely; 1 tablespoon instant coffee granules; 1 tablespoon boiling water; 6 Otaika Valley Free Range Eggs, at room temperature; 1½ cups (330g) unrefined sugar; 2 cups (200g) hazelnut meal; VANILLA BEAN CREAM; 1 vanilla bean, split lengthways; 300ml thickened cream; 2 teaspoons unrefined sugar

Three-bean chocolate cake

This three-bean chocolate cake is perfectly complemented by a luxurious vanilla bean cream, creating a symphony of flavours and textures that will tantalize your taste buds with every bite.

Serves 12

Prep

10M

Cook

50M

Resting

45M

Total

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Ingredients

½ cup (50g) cacao powder, plus extra to dust

175g unsalted butter, chopped

200g dark chocolate (70% cocoa), chopped coarsely

1 tablespoon instant coffee granules

1 tablespoon boiling water

6 Otaika Valley Free Range Eggs, at room temperature

1½ cups (330g) unrefined sugar

2 cups (200g) hazelnut meal

VANILLA BEAN CREAM

1 vanilla bean, split lengthways

300ml thickened cream

2 teaspoons unrefined sugar

Method

Step 1

Preheat oven to 180°C/160°C fan. Grease a deep 22cm round springform pan. Line base and side with baking paper.

Step 2

Place cacao, butter and chocolate in a large heat-proof bowl over a medium saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted and smooth. Remove bowl from heat and cool for 15 minutes.

Step 3

Meanwhile, combine coffee and boiling water in a heat-proof jug. Beat eggs and sugar in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Stir in coffee. Add
egg mixture to chocolate mixture, stirring until just combined. Fold in hazelnut meal. Pour mixture into pan.

Step 4

Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 30 minutes.

VANILLA BEAN CREAM

Step 5

Scrape seeds from vanilla bean, reserving pods for another use (see tips). Place cream, vanilla seeds and sugar in a medium bowl, beating with an electric mixer until soft peaks form.

Step 6

Dust cake with extra cacao and serve with vanilla bean cream.

We used rapadura, but any unrefined sugar can be used. The vanilla pods (after scraping the seeds) can be placed in a jar of sugar to make vanilla-flavoured sugar.

The cake will keep in an airtight container at room temperature for 3 days.
From the Test Kitchen

Woman's Weekly Food

Ingredients

Method

VANILLA BEAN CREAM

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