Callum Hann's deliciously simple native scented chocolate cake is a treat at any time of year.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Wattleseed and pomegranate molasses cake

Serves 6

150g good quality dark chocolate

90g caster sugar

90g salted butter

2⁄3 cup almond meal

3 eggs, separated

2 tbsp pomegranate molasses

2 tbsp ground wattleseed, plus extra to serve

1⁄3 cup creme fraiche, to serve

1 pomegranate, seeds tapped out, to serve

 

Preheat oven to 160C. Grease and line a 20cm loaf tin with baking paper. Melt chocolate, sugar and butter in a heatproof bowl placed over a saucepan of simmering water, stirring until smooth. Stir through almond meal followed by egg yolks.

Whisk egg whites to soft peaks in a separate bowl. Fold half eggwhites through chocolate mixture. Once combined, fold in remaining half of eggwhites, pomegranate molasses and wattleseed.

Spoon into prepared pan and bake for 35 minutes.

Test cake with a skewer; if batter clings to the skewer return to the oven for a few minutes before testing again. Remove cake from oven and allow to cool for 10 minutes before transferring to a cake rack and cooling completely.

Slice cake and divide between serving plates. Sprinkle with extra wattleseed then spoon over creme fraiche and pomegranate seeds to serve.

 

This recipe first appeared in the April 2018 issue of SALIFE.