The dessert course for the San Francisco themed supper club was a rich chocolate brownie with creme fraiche and very seasonal forced rhubarb. The brownie makes 12 pieces, even though you only need six for this menu, but it freezes perfectly. Freeze in individual pieces and defrost at room temperature or on the defrost setting on a microwave, when you need an instant pick-me-up.
Chocolate brownie with creme fraiche and rhubarb compote
–
Serves 6 (makes 12 brownies in total)
–
145g unsalted butter, melted, plus extra to grease
300g caster sugar, plus 3 tbsp
75g cocoa
1 tsp vanilla bean paste
pinch of sea salt
4 eggs
110g gluten free flour
60g dark chocolate drops
200g rhubarb, trimmed and chopped
100ml water
150g creme fraiche
baking paper
–
Preheat the oven to 160°C/140°C fan/gas mark 3 and grease and line a 20cm cake tin. In a large mixing bowl, mix together the butter, cocoa, vanilla and salt. Allow to cool. With an electric whisk, whisk in eggs, one at a time, then mix in flour and chocolate drops. Transfer the mixture to the prepared cake tin and bake for 45-50 mins, until the cake has set but is still unset in middle. Allow to cool in the tin, then chill for 1 hour or until needed.
In the time, put the rhubarb, 3 tbsp caster sugar and water in a saucepan and simmer gently for 10 mins. Transfer to a lidded container and chill until cold.
To serve, cut the brownie into 12 and serve 6 of them on small plates, topped with a spoonful of creme fraiche and a six of the rhubarb and rhubarb juice.
