Double Choco Cake with Macadamia

Name: Double Choco Cake with Macadamia
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 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)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

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)

Directions

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