Dark Chocolate Macadamia Nut Cake


Dark Chocolate Macadamia Nut Cake
Cooking spray
12 tablespoons unsalted butter
1/3 cup all-purpose flour
10 oz bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
5 large eggs, room temperature
1 cup granulated sugar
1/4 teaspoon kosher salt
2 cups macadamia nuts, toasted and crushed
1/2 cup macerated strawberry syrup (recipe follows)

Macerated Strawberry Syrup
2 cups strawberries, quartered
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon white wine vinegar


Dark Chocolate Macadamia Nut Cake
Preheat oven to 350°F.

Grease a 9-inch spring form pan with cooking spray. Line bottom of pan with parchment paper and spray again.

Melt butter in a saucepan over medium. Bring to a simmer, then turn off heat. Add flour and chocolate. Whisk together until smooth, then stir in cocoa, espresso powder and vanilla extract. Set aside.

Whisk eggs, sugar and kosher salt in stand mixer about 8 minutes until pale yellow and triple in volume. Carefully fold chocolate mixture into egg mixture with rubber spatula.

Sprinkle macadamia nuts into spring form pan and pour batter on top of nuts. Bake 35–40 minutes, or until center is just barely set. Allow cake to cool in pan 30 minutes, release sides of pan. Invert cake onto a serving platter, remove parchment paper, and cool completely. Garnish with macerated strawberries and drizzle cake with strawberry syrup before serving.

Macerated Strawberry Syrup
Combine all ingredients and mix thoroughly. Allow to rest at room temperature 20 minutes. Place a large strainer over another bowl and pour strawberries into strainer. Allow to rest in the fridge for at least 1 hour.

Remove from the fridge once cake is ready to serve.