An elegant, almost genoise-like flourlesscake.
Recipe: Chocolate MacadamiaCake
1 1/2 cups unsalted butter
Preheat the oven to 400°F (205°C).Butter a 9 1/2-inch springform cake pan and line the bottom witha round of parchment paper.
Cut the butter into small pieces and chopthe chocolate into small pieces. In a large bowl set over hotwater, melt the chocolate and butter together.
Coarsely chop the macadamia nuts.
With an electric mixer, beat the eggsuntil a ribbon forms when you lift the beater.
Fold the eggs into the melted butter andchocolate and then rapidly fold in the nuts.
Transfer the batter to the lined springformpan and bake in the preheated oven for 45 minutes. If the cakeappears to be getting too dark on top, drape pieces of aluminumfoil over it and continue baking until the cake begins to feelfirm in the center.
When the cake is cooled, loosen the cakeby running a knife around the sides of the pan and remove thesides of the springform pan. Invert the cake onto a serving plate,lift off the bottom of the springform pan and peel away the parchmentpaper. Turn the cake onto a serving plate. Serve with whippedcream.
1 1/2 pounds bittersweet chocolate
1 cup macadamia nuts, pistachio nuts or walnuts, toasted
8 large eggs, at room temperature
Very lightly sweetened whipped cream for accompaniment
Makes 8 servings.
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