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Monday, October 19, 2009

Chocolate Macadamia Cake



You would be hard pressed to find an easier recipe than this moist, dense cake. It combines four simple ingredients in a seamless process that you could follow with your eyes closed. Though it is simple, it certainly does not taste simple; it is strongly chocolate-y with a nice crunch from the macadamia nuts.
The ethereal white "icing", flecked with vanilla beans, only made the cake look more appetizing. 
This cake is definitely not for the shy of heart. It is heavy and rich, nonetheless it is still quite tasty.

Chocolate Macadamia Cake
Serves 10-12
Adapted from Room for Dessert


3/4 pound unsalted butter, cut into 1-inch cubes
1 1/2 pounds bittersweet chocolate, roughly chopped
1 cup macadamia nuts, toasted and coarsely chopped
8 eggs, at room temperature
Whipped cream


Preheat oven to 400. Butter a 9 1/2-inch springform cake pan and line bottom with parchment paper. Melt chocolate and butter together in a bowl set over simmering water, stirring until the chocolate is fully melted. Beat eggs until a ribbon forms when you lift the beater. Fold eggs into chocolate mixture and rapidly fold in nuts. Transfer batter to prepared pan and bake for 45 minutes. Let cool and release from pan. Serve with whipped cream.

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