Macadamia chocolate cake

Name: macadamia chocolate cake
Cook time: 100 min
Total time: 340 min
Yield: 10
Ingredients: 400 g chocolate extra pure 72% (a 100 g), coarsely chopped; 200 g butter at room temperature; 200 g white caster sugar; 6 Eggs split; 200 g flour sifted; 1 tray macadamia nuts (140 g), coarsely chopped; 200 ml whipped cream cup 250 ml

A tasty recipe. The dessert contains the following ingredients: chocolate (extra pure 72% (a 100 g), coarsely chopped), butter (at room temperature), white caster sugar, eggs (split), flour (sifted), macadamia nuts ((140 g), coarse minced meat) and whipped cream (250 ml cup).

Ingredients

Kitchen Stuff

parchment paper, 2 spring forms (Ø 20 cm), greased

Directions

Preheat the oven to 170 ° C. Line the bottom of the molds with baking paper. Melt 200 g chocolate au bain-marie and let cool slightly. Beat the butter and caster sugar with the mixer until the sugar is dissolved. Add the egg yolks 1 by 1. Add the melted chocolate. Fold the flour and nuts through. Beat the egg whites stiffly. Spatula lightly through the batter. Divide the batter over the molds and bake the cakes in approx. 45 minutes. Allow to cool for 4 hours.
Meanwhile, put the rest of the chocolate in a bowl. Heat the whipped cream in a saucepan, pour into the chocolate and stir to a homogeneous mass (ganache). Allow to cool.
Brush the top of 1 pie with ganache. Put the other cake on it. Brush around with the rest of the ganache.