Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Cakes, Chocolate, Liquor Yield: 6 Servings

  4. --CAKE--

  5. 3 oz Bittersweet or semisweet

  6. - chocolate; chopped

  7. 1 oz Unsweetened chocolate; chop

  8. 3/4 c Macadamia nuts

  9. 1/3 c All purpose flour

  10. 1/2 c Unsalted butter; room temp

  11. 2/3 c Sugar

  12. 3 lg Eggs

  13. 2 tb Cognac or brandy

  14. 2 ts Granulated instant espresso

  15. - or coffee

  16. 1 ts Vanilla extract

  17. --GLAZE--

  18. 1/4 c Whipping cream

  19. 1 tb Light corn syrup

  20. 4 oz Bittersweet or semisweet

  21. - chocolate; finely chopped

  22. 8 round cake pan with

  23. 2 sides.

  24. Line bottom of pan with parchment. Stir chopped chocolates in top of

  25. doulble boiler over simmering water until melted and smooth. Cool slightly.

  26. Process macadamia nuts and flour in processor until nuts are finely ground.

  27. Transfer jnut mixture to small bowl. Do not clean processor. Add butter and sugar to processor and blend using on/off turns until mixutre is smooth.

  28. Add eggs, Cognac, instant espresso (or coffee) and vanilla and process

  29. until smooth. Add melted chocolate and process until just combined. Add nut

  30. mixture and process unisng on/off turns until mixture is just combined.

  31. Transfer batter to prepared pan. Smooth top with spatula. Bake until

  32. toothpick inserted halfway between edge and center of cake comes out clean,

  33. 40 minutes. Cool cake in pan on rack

  34. 30 minutes. Invert cake onto

  35. rack; remove parchment and cool.

  36. FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat.

  37. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let

  38. glaze stand until cool enough to spread, about 20 minutes. Transfer cake to

  39. rack. Spread glaze over top and sides of cake. Refrigerate until set.

  40. Transfer cake to platter. Let stand at room temperature 1 hour before

  41. serving. --


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