Lucy Tweed's A Chocolate Thing

Photo: Lucy Tweed's Chocolate Thing

Lucy Tweed has brought her social media hit Every Night of the Week to cookbook form; a veritable tome of recipes for people who don't like recipes.

Of A Chocolate Thing, Tweed writes, "The blueprint for a dessert of this category is essentially chocolate, then words like warm, gooey, melty, sugary, crisp and chewy, and finally a random ‘ooooh yeah let’s put this in there!’ element. In this case, marshmallows."

Ingredients

130 g (4½ oz) butter, melted
1 cup (220 g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
3 eggs
½ cup (75 g) plain (all-purpose) flour
½ cup (55 g) hazelnut meal
1 cup (150 g) roughly chopped dark chocolate
10 pink marshmallows

Stewed rhubarb

1 bunch rhubarb, trimmed and cut into 5 cm (2 inch) lengths
3 tablespoons orange juice
½ cup (110 g) sugar
1 cup (110 g) frozen raspberries (or fresh if in season)

Optional ingredients

vanilla ice cream

Method

Preheat the oven to 180°C (350°F).

For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.

Remove from the heat and stir in the raspberries, then allow the mix to cool.

Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.

Whisk in the eggs, one at a time.

Gently fold in the flour, hazelnut meal and chocolate until just combined.

Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm/ 10 inches) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.

Bake for 30 minutes or until puffed and slightly crispy on the edge.

This can be served a bit underdone, like a self-saucing pudding.

Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books, RRP $35.00. Hear more from Lucy herself about the writing of the book.


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