Ingredients
1/4 cup plain flour
1/4 tspn baking powder
1/2 tspn salt
2 eggs
1 1/2 tbspn sugar
1 shot espresso
40ml Vino Cotto
250g 70% dark chocolate
3 tbspn butter unsalted
3/4 cup macadamia roasted
250g Dark Chocolate Caramel
1 tspn cocoa
1/4 cup plain flour
1/4 tspn baking powder
1/2 tspn salt
2 eggs
1 1/2 tbspn sugar
1 shot espresso
40ml Vino Cotto
250g 70% dark chocolate
3 tbspn butter unsalted
3/4 cup macadamia roasted
250g Dark Chocolate Caramel
1 tspn cocoa
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat oven to 180C
2
Combine flour, baking powder and salt together in a bowl and set aside.
3
Beat the eggs and sugar together in a mixer, until light and fluffy.
4
Add the espresso and Vino Cotto to the egg mix and beat for another five minutes.
5
Place 150 grams of chocolate and the butter into a double boiler and heat till melted.
6
Combine the melted chocolate mixture with the egg mixture.
7
Fold through the dry ingredients and add half a cup of macadamia nuts and the remaining chocolate before also adding 150 grams of Dark Chocolate & Vino Cotto Caramel.
8
Grease pan and dust with cocoa. Pour remaining Dark Chocolate & Vino Cotto Caramel into the base of the pan. Pour batter over the top and place in the oven for fifteen minutes.
9
Remove from the oven and top with macadamia nuts.
1
Preheat oven to 180C
2
Combine flour, baking powder and salt together in a bowl and set aside.
3
Beat the eggs and sugar together in a mixer, until light and fluffy.
4
Add the espresso and Vino Cotto to the egg mix and beat for another five minutes.
5
Place 150 grams of chocolate and the butter into a double boiler and heat till melted.
6
Combine the melted chocolate mixture with the egg mixture.
7
Fold through the dry ingredients and add half a cup of macadamia nuts and the remaining chocolate before also adding 150 grams of Dark Chocolate & Vino Cotto Caramel.
8
Grease pan and dust with cocoa. Pour remaining Dark Chocolate & Vino Cotto Caramel into the base of the pan. Pour batter over the top and place in the oven for fifteen minutes.
9
Remove from the oven and top with macadamia nuts.
