This morning I felt like baking a chocolate cake. I wanted something not very fussy but quite yummy. Flicking through this book I bought recently, James Martin Desserts, I came across this recipe entitled Macadamia nut chocolate cake. There was a picture of this pretty little cake, encrusted with little pieces of chopped macadamia nuts. I decided to make it as I had all the ingredients at home. It was not even an extensive list. The only tricky item could have been the macadamia nuts, but in the end I also had that in my nuts basket.
I don’t often bake with macadamia nuts so it was a nice excuse. I love nibbling on those nuts at work, when I have a terrible hunger pang. I used the food processor for the chopping. And used the pulse button. Since I once processed peanuts for too long and they became this horrible oily mass I have decided to mind my nuts whilst getting them chopped.
The result was a lovely moist cake with a lovely discreet crunch to it. And all the deliciously sinful chocolate sauce. According to the author it is best to have it still warm. If cold it looses a bit of the texture. In case there is some to be had the following day or at a later time, just warm it up in the microwave first. If you don't feel like warming it up it is ok as well. The texture reminded me of a muffin. A nice, chocolatey one.
I have to admit that I did not notice much about the macadamia nuts. It was definitely not like hazelnuts which just fill my lungs, heart, and mind. I could only feel a gentle hint of it on the crust. Altogether it was a rather lovely cake. Not pretentious but looking very classy and as if one has spent ages on it
Macadamia nut chocolate cake
190g unsalted butter, room temperature
45g unsweetened cocoa, sifted
70g plain flour
1/4 tsp baking powder
For the chocolate sauce:
25g bittersweet chocolate, chopped
1 tbsp unsalted butter
4 tbsp double cream
Pre-heat the oven to 180oC/350oF/Gas mark 4. Butter 8 moulds ( 5cm wide each). Place on a baking tray. Reserve.
Finely grind half the macademia nuts and coarsely chop the remainin half.
Cream the butter and sugar together and add the eggs one at a time, mixing well after each addition. Add the cocoa, flour and baking powder and stir until fully incorporated. Gently fold the ground nuts into the batter.
Fill the moulds two-thirds full with the batter and sprinkle with the chopped macadamia nuts.
Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
To make the sauce, gently heat the chocolate and butter in a saucepan until melted, stir in the cream and sugar and continue to heat gently, stirring, until combined.
To serve, pour a pool of chocolate sauce onto each plate. Place a cake in the centre of each plate on top of the sauce. Spoon a scoop of ice cream on the side if you fancy an extra treat. The author suggested coconut.