- List Of Ingredients
- For the sponge
- Butter, for greasing
- 4 large eggs
- 200g/generous 1 cup caster (granulated) sugar
- 175g/1 cup plain (all-purpose) flour
- 1 tsp baking powder
- For the rhubarb cream
- 1 vanilla pod (bean)
- 500g/1lb 2oz rhubarb, cut into 1cm pieces
- 150g/generous cup caster (granulated) sugar
- 500ml/2 cups double (heavy) cream
- For the chocolate icing
- 200g/7oz dark chocolate (62% cocoa solids)
- 50g/3. Tbsp butter
- 100ml/scant cup single (light) cream
- Serves 8
Preheat the oven to 180 ºC/350 ºF/gas mark 4. Butter a round 25-cm/ 10-in cake tin and line the base with baking parchment.
Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or even triple in volume, and turn pale. Sift over the flour and baking powder and gently fold them in. Pour into the prepared tin and bake in the oven for 25 minutes, until a skewer inserted into the middle emerges clean. Leave in the tin to cool on a wire rack, before removing from the tin. Leave overnight.
The next day, for the rhubarb cream, split the vanilla pod (bean) lengthways and scrape out the seeds with the tip of a knife. Put the rhubarb, sugar and vanilla seeds into a small pan and stir until the sugar has melted. Cook over a gentle heat for 10 minutes, then set aside to cool.
Put the chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water, and heat until melted. Remove the bowl from the pan and whisk in the cream until it is a spreadable consistency. Cut the sponge across in half and spread the chocolate icing over the top of each half.
Whip the cream and fold it into the rhubarb compote, saving some rhubarb pieces for decoration. Take one chocolate covered sponge and place on a round serving dish and spread with half the rhubarb cream. Place the second iced sponge on top and spread the rest of the rhubarb cream on top. Decorate with the reserved rhubarb.