Recipe Category: Dessert
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Ingredients
- Serving Size : 6
cake:
- 3 ounces bittersweet or semisweet – chocolate; chopped
- 1 ounce unsweetened chocolate – chop
- 3/4 cup macadamia nuts
- 1/3 cup all purpose flour
- 1/2 cup unsalted butter – room temp
- 2/3 cup sugar
- 3 large eggs
- 2 tablespoons cognac or brandy
- 2 teaspoons granulated instant espresso – or coffee
- 1 teaspoon vanilla extract
glaze:
- 1/4 cup whipping cream
- 1 tablespoon light corn syrup
- 4 ounces bittersweet or semisweet – chocolate; finely ch
Method
- FOR CAKE: Preheat oven to 350:.
- Butter 8″ round cake pan with 2″ sides.
- Line bottom of pan with parchment.
- Stir chopped chocolates in top of Double boiler over simmering water until melted and smooth.
- Cool slightly.
- Process macadamia nuts and flour in processor until nuts are finely ground.
- Transfer nut mixture to small bowl.
- Do not clean processor.
- Add butter and sugar to processor and blend using on/off turns until mixture is smooth.
- Add eggs, Cognac, instant espresso (or coffee) and vanilla and process until smooth.
- Add melted chocolate and process until just combined.
- Add nut mixture and process using on/off turns until mixture is just combined.
- Transfer batter to prepared pan.
- Smooth top with spatula.
- Bake until toothpick inserted halfway between edge and center of cake comes out clean, about 40 minutes.
- Cool cake in pan on rack 30 minutes.
- Invert cake onto rack; remove parchment and cool.
- FOR GLAZE: Bring cream to boil in heavy small saucepan.
- Remove from heat.
- Add chocolate and stir until melted and smooth.
- Stir in corn syrup.
- Let glaze stand until cool enough to spread, about 20 minutes.
- Transfer cake to rack.
- Spread glaze over top and sides of cake.
- Refrigerate until set.
- Transfer cake to platter.
- Let stand at room temperature 1 hour before serving.
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