Indulge in the divine symphony of flavors with a chockablock chocolate cake, adorned with the warmth of macadamia nut goo. Dive into the richness of decadent chocolate, expertly blended with the buttery crunch of macadamia nuts, creating a textural masterpiece that tantalizes the senses. Each bite is an explosion of contrasting sensations, from the velvety cake to the crisp nuts, encased in the luscious goo that envelops it all. Discover the perfect recipe to unveil this culinary symphony, transforming your kitchen into a haven of irresistible aromas and flavors.
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WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS
Steps:
- Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
- Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
- Yield: 4 servings
WARM CHOCOLATE & MACADAMIA NUT TARTS
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
Provided by James Martin
Categories Dessert, Dinner, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
- While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
- Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.
Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
Tips:
- **Use high-quality chocolate.** The chocolate is the star of this cake, so it's important to use a good quality chocolate that you enjoy the taste of. - **Don't overmix the batter.** Overmixing the batter can make the cake tough, so be careful not to overmix it. Mix just until the ingredients are combined. - **Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.** Overbaking the cake can make it dry, so be careful not to overbake it. - **Let the cake cool completely before frosting it.** This will help the frosting to set properly. - **Serve the cake with warm macadamia nut goo.** The warm goo is the perfect complement to the chocolate cake.Conclusion:
These chocolate cakes with warm macadamia nut goo are a delicious and decadent dessert that is perfect for any occasion. The rich chocolate flavor of the cake is perfectly complemented by the sweet and nutty flavor of the goo. These cakes are sure to be a hit with everyone who tries them.
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