Ingredients Jump to Instructions ↓

  1. 1 ounce unsweetened chocolate, baking bar

  2. 3/4 cup all-purpose flour

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 1/4 cup butter

  6. 1 cup granulated sugar

  7. 2 eggs , separated

  8. 1/4 cup milk

  9. 1 teaspoon vanilla extract

  10. 1 cup chopped macadamia nuts

  11. 1/3 cup water

  12. 1 (7 g) envelope unflavored gelatin

  13. 1 1/4 cups butter

  14. 1 tablespoon pure instant coffee granules

  15. 2 cups semi-sweet chocolate chips (12 oz)

  16. 3/4 cup granulated sugar

  17. 5 large egg yolks

  18. 3 tablespoons brandy

  19. 40 chocolate wafers (40 cookies)

  20. 1 cup heavy whipping cream

  21. fresh strawberries , sliced

Instructions Jump to Ingredients ↑

  1. For Brownie:.

  2. Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan.

  3. Melt 1/2 bar of unsweetened chocolate in uncovered, small micro-safe bowl for 30 seconds; stir. If necessary, microwave an additional 5-10 seconds, stirring just until melted. Cool to room temperature.

  4. Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer on medium speed until light and fluffy. Mix in cooled chocolate.

  5. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla extract; mix well. Stir in flour mixture.

  6. Beat egg whites until stiff peaks form. Fold into chocolate mixture until no white streaks remain. Fold in macadamia nuts. Pour into prepared pan.

  7. Bake for 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack.

  8. For Truffle Mousse:.

  9. Place water in medium saucepan. Sprinkle gelatin over water and let stand for 2 minutes. Add butter and coffee granules. Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.

  10. Place chocolate chips and sugar in food processor. Process until blended; pour in gelatin mixture while processing. Process until chocolate is melted. Add egg yolks and brandy; process until smooth.

  11. Return mixture to saucepan. Cook over medium heat, stirring until mixture thickens. Transfer mixture to large bowl. Refrigerate until thickened; stirring often.

  12. Reserve 1/4 cup of chocolate mixture and place in resealable plastic bag then refrigerate.

  13. Pour 1/2 of remaining chocolate mixture in bowl over brownie. Insert wafer rolls around top edge of chocolate, touching edge of pan.

  14. Beat cream in small mixer bowl until stiff peaks form. Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain.

  15. Spread cream mixture over chocolate mixture.

  16. Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. Refrigerate for 4 hours or until firm.

  17. Garnish with strawberries. Remove side of pan.


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