Poached Rhubarb with Strawberries
This simple dessert goes well with a crisp sweet wafer or wedge of shortbread.
70g dark chocolate
55g milk chocolate
125g butter, unsalted
60g caster sugar
100g eggs, whole
40g egg yolks
10g plain flour
Pre-heat oven to 175 C
Combine chocolate and butter and melt in the microwave in 20 second intervals, stir and try not to let it get hotter than 50 C-60 C.
In a medium size bowl combine eggs and sugar using a whisk.
Pour in chocolate to temper the eggs and stir until mixed. Add flour and fold through until combined.
Rub the sides and base of a 7C or 1.6L Pyrex mould with softened butter, and coat in sugar.
Pour in choc mix. Bake at 160 C for 14 minutes. It should be just set but still runny on the inside. Serve immediately.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos