I found a recipe for chocolate and macadamia nut pots a few years ago at the library in James Martin’s ‘Desserts’. You may want to browse through the first few sample pages here for beginner pastry recipes… http://www.amazon.co.uk/James-Martin-Desserts/dp/1844004635
This is an easy and quick recipe to whip up as the ingredients are all fairly standard, apart from the macadamia nuts. They have a deliciously mild and subtle flavour but add a great crunch to the cake. The original recipe in the book was for 8 chocolate pots, but I have adapted it to my tastes into one share-friendly and yummy cake. Enjoy!
Mocha Macadamia Nut Cake, makes one 22cm diameter cake
Preparation time : 30 minutes
Baking time : 45-50 minutes
– 100g macadamia nuts, toasted
– 190g unsalted butter, at room temperature (OR a healthier option of 110g butter and 80ml vegetable/sunflower oil)
– 120g golden caster sugar
– 60g demerara sugar
– 4 eggs
– 45g cocoa powder
– 70g self-raising flour (OR 70g plain flour and 1/4 tsp baking powder)
– 1tsp vanilla essence
– 4tsp instant coffee mixed with a little hot water
First, line a 22cm round cake tin with baking parchment. This makes the cake super-easy to remove from the tin afterwards. Alternatively, if you don’t have any, you can grease the tin generously with butter or oil to spot the cake sticking. Now I always find it a little tricky to line round tins, but here is how I attempted it.
Now with the preparation done, onto the actual baking. Forward march!
Next measure out the butter and sugar.
I use golden caster and demerara to give the cake some texture and greater flavour. Normally golden caster sugar is used for light sponges as is one of the least granulated sugars, therefore creates a smooth consistency. Demerara sugar is only partially refined and is therefore made of larger crystals and darker in colour. Use in the ratio of 120g golden caster sugar and 60g demerara sugar. If your butter is a little hard, zap it for a minute of two in the microwave to soften. If you are also using oil, make sure you add this after microwaving. The oil substitutes some of the fat in the butter and helps to bind the mixture together.
Mix together so that the sugar is well incorporated with the butter and there are no visible lumps. Now crack in the eggs one at a time and mix well.
The mixture should have increased in volume now after adding adding all the eggs and be a gloopy consistency.
Next add the flour and cocoa powder and carefully fold into the mixture. If you only have plain flour, be sure to put in 1/4 tsp of baking powder to act as a raising agent.
Now prepare the strong coffee mixture by adding four teaspoons of instant coffee with just enough hot water so that it dissolves. Add the teaspoon of vanilla essence and coffee into the cake mixture. Finally, prepare the macadamia nuts. Coarsely chop 50g of the nuts and finely chop the other 50g. The larger pieces give the cake some ‘bite’ whilst the finely chopped nuts add to the flavour. Toast lightly in a hot pan before mixing into the cake.
Finally pour carefully into your lined cake tin and decorate with some more coarsely chopped nuts or some macadamia halves. It’s ready for the oven now!
Bake at 180 degrees Celsius for 45-50 minutes. An inserted skewer or knife into the top which comes out clean is a good indicator your cake is ready for consumption. Yay! Remove from cake tin and leave to dry on a wire rack.
Now for a well-deserved bite!