Double Choco Cake with Macadamia

Benton Mccarty
5 1
75 mins
75 mins


Servings: 16
  • 7-10 Tbsp some + 150 g butter
  • 7-10 Tbsp some + 180 g flour
  • 75 g Almonds (without skin)
  • 75 g Macadamia nut kernels
  • 175 g + 75 g dark chocolate (70 % cocoa content)
  • 4 Eggs (Gr. M)
  • 1 heaped Tsp baking powder
  • 250 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 125 g Icing sugar
  • 10 g Cocoa
  • 200 g Double cream cheese (room temperature)


  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Coarsely chop almonds and macadamia nuts. Roast in a pan without fat while turning. Take out and let cool down. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.

  2. 2

    For the dough, chop 175 g chocolate. Melt with 150 g butter in a bain-marie, allow to cool briefly. Whisk eggs. Mix 180 g flour and baking powder. Add sugar, vanilla sugar, roasted nuts, 1 pinch of salt, eggs and liquid chocolate butter to the flour mixture.

  3. 3

    Using the whisks of the mixer, mix briefly to a smooth dough. Brush smooth in the form. Bake in a hot oven for approx. 25 minutes (cake should still be slightly moist inside). Remove from the oven and let it cool down in the mould.

  4. 4

    Chop 75 g chocolate for the chocolate frosting. Melt in a hot water bath and let it cool down briefly. Sieve the icing sugar and cocoa into a bowl. Add cream cheese. With the whisk of the stirrer

  5. 5

    Stir in liquid chocolate by the spoonful. Remove the cake from the mould. Coat all around with Frosting. Chill for at least 30 minutes.

Nutrition Facts

430 kcal
41 g
25 g
7 g