Chocolate cake with macadamia nuts by James Martin.

Chocolate cake with macadamia nuts by James Martin.

Easy to prepare and very tasty chocolate brownies.

Preparation 1 hour.
16 pieces

75 g macadamia nuts (hazelnuts can be replaced)
190g unsalted butter
200 g of finely crystalline sugar (we take the usual and slightly punch him in the blender)
4 eggs
45 g unsweetened cocoa powder, sifted
70 g flour
1/4 tsp baking powder (baking powder)
For the chocolate sauce:
50 g of dark chocolate
2 tbsp unsalted butter
8 tablespoons heavy cream
30g sugar
To apply:
Coconut ice cream (vanilla usual good too come)

1. Heat oven to 180 degrees. Oil the baking ring diameter of 5 and a depth of 2.5 cm and place in the baking dish lined with baking paper (we used a conventional paper molds for cupcakes).
2. Nuts fry, then one half carefully grind, chop coarsely and the other.
3. Beat the butter and sugar with a mixer.
4. Continuing to whisk in the oil mixture for one to enter the egg.
5. In the egg-oil mixture Pour the cocoa, flour and baking powder and mix thoroughly.
6. Carefully add batter rastёrtye nuts. Fill the ring test of the 2/3 of the height and sprinkle with remaining chopped nuts. Oven for 15-20 minutes, until skewer stuck into the center of cakes comes out clean (for us it took exactly 22 minutes).
7. At this time, prepare the sauce: Melt over low heat in chocolate with butter, add cream and sugar and warm, stirring occasionally, until the sauce is smooth.
8. Before serving, pour on each plate a little bit of sauce, put in the center of the cake, and the next – a portion of ice cream.

These cakes are best served warm – or cold they are more like muffins. To warm up, put them in the microwave for 10 seconds – they will once again how out of the oven.

пир с орех макадам1

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