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Mocha Macadamia Decadence Cake Recipe

3 oz
1 oz
3/4 cup
1/3 cup
1/2 cup
2/3 cup
3 large
2 Tb
2 tsp
1 tsp


Glaze:
1/4 cup
1 Tb
4oz
Semisweet, chocolate; chopped
Unsweetened chocolate, chopped
Macadamia nuts
All purpose flour
Unsalted butter, room temp
Sugar
Eggs
Cognac or brandy
Granulated instant espresso, or coffee
Vanilla



Whipping cream
Light corn syrup
Bittersweet or semisweet, chocolate; finely chopped

Oven Temp ~ 350°
Bake Time ~ 40 minutes
Pan Type ~ 8 inch round cake pan


Preheat oven, butter pan and line bottom with parchment.

Stir chopped chocolates in top of double boiler over simmering water until melted and smooth. Cool slightly. Process macadamia nuts and flour in processor or blender until nuts are finely ground. Transfer nut mixture to small bowl.
Do not clean processor.
Add butter and sugar to processor and blend using pulse until mixture is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla, process until smooth. Add melted chocolate and process until just combined. Add nut mixture and process using the pulse setting until mixture is just combined. Transfer batter to prepared pan. Smooth top with spatula.
Bake until toothpick inserted halfway between edge and center of cake comes out clean.
Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove parchment and cool.

Mocha Macadamia Decadence Cake Glaze

Bring cream to a boil in small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze stand until cool enough to spread, about 20 minutes.
Transfer cake to serving plate.
Spread glaze over top and sides of cake.

Refrigerate until set. Let stand at room temperature 1 hour before serving.

 



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Mocha Macadamia Decadence Cake Recipe

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The Universal Love-Affair With Chocolate

 

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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