Orange-rhubarb and chocolate yeasted loaf

AT A GLANCE

  • Serves 8 - 12 people

Marbled with chocolate and rhubarb, this versatile teacake makes a mighty fine finish to any meal.

  • 180 gm butter, coarsely chopped, plus extra for greasing
  • 150 ml milk
  • 375 gm (2½ cups) plain flour
  • 45 gm caster sugar
  • 15 gm dried yeast
  • 1 egg and 1 egg yolk
  •  
  • Roasted rhubarb
  • 600 gm (about 1 bunch) rhubarb, halved lengthways and cut into 10cm pieces
  • 55 gm (¼ cup) caster sugar
  • Juice and finely grated zest of 1 orange
  • 1 tsp vanilla extract
  •  
  • Ganache
  • 75 ml pouring cream
  • 100 gm dark chocolate (66%-72% cocoa), coarsely chopped
01   Melt butter in a small saucepan over low heat, add milk and heat until lukewarm (1 minute). Mix flour, sugar and yeast in an electric mixer fitted with a dough hook. With the motor running, add milk mixture, egg and yolk, and knead until the dough comes away from the sides of the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat, cover loosely with plastic wrap and stand in a warm place until doubled in size (1 hour).
02   Meanwhile, for roasted rhubarb, preheat oven to 180C. Combine ingredients in a bowl, then spread in a baking dish lined with baking paper and roast until soft and slightly caramelised (25-30 minutes), set aside to cool.
03   For ganache, bring cream to the boil in a small saucepan over medium-high heat, then remove from heat and pour onto chocolate in a bowl. Stir until smooth, then refrigerate until firm enough to spread (1-2 hours).
04   Butter and line a 10cm x 25cm loaf tin with baking paper. Knock back dough on a lightly floured surface and roll to a 30cm x 25cm rectangle. Spread evenly with ganache, leaving a 2cm border, then spread the rhubarb on top. Roll up lengthways, press edges gently to seal, neaten ends, then halve the roll lengthways. Place them side by side, cut sides facing inwards, and press together at one end. Twist the halves like a braid down the length (this gets messy), seal at the end and place in prepared tin. Cover with a tea towel and rest in a warm place until risen by about a third (45 minutes). Bake until golden on top and hollow-sounding when tapped (30-35 minutes). Cool slightly in tin and serve warm. Best eaten on the day it’s made, but it will keep in an airtight container for 3 days. After the day it’s made, it’s better served toasted.
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