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Valrhona and Rose Cake

Valrhona and Rose Cake

Recipe by Julie Le Clerc

Valrhona & Rose Cake

Serves 8

250g Valrhona féves
185g Lewis Road Creamery butter, cubed
4 eggs
¾ cup caster sugar
1 tsp Heilala vanilla extract
½ cup Valrhona cocoa
25mls water
½ cup cream, whipped
Can Bech rose petal jelly
Pashmak Persian rose fairy floss , to decorate

Preheat oven to 180°C. Grease 2 x 20cm round cake tins and line the bases with baking paper.

Melt 125g of both the chocolate feves and butter in a heatproof bowl by setting over a saucepan of barely simmering water, stirring until smooth. Set aside to cool for 5 minutes. In another bowl, whisk eggs, sugar and vanilla together with an electric mixer for 5 minutes or until very thick and pale. Add melted chocolate and whisk to combine. Sift cocoa powder into the mixture and gently whisk until combined. Pour the batter evenly between two tins. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in tins on a rack for 10 minutes, then remove from tins to cool completely.

To make the icing, combine left over butter, chocolate and water in a saucepan. Melt over a low heat, stirring until thick and smooth (don’t boil or it will become grainy). Set aside for approximately 30 minutes to cool to a thick pouring consistency.

To assemble, layer the cold cakes together with whipped cream and dollops of rose petal jelly. Drizzle the chocolate icing on top and decorate with Persian fairy floss. Be sure to use a hot dry knife to make cutting the cake easier. 


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