Chocolate and Brazil Nut Cake

The Chocolate and Brazil Nut Cake Recipe This unusual wheat-free cake uses Brazil nuts instead of the typical almond and chocolate combination, to give a moist, rich finish to the cake.

5 tbsp unsalted butter, cubed,
plus extra for greasing
31⁄2oz (100g) good-quality dark chocolate,
51⁄2oz (150g) Brazil nuts
1⁄2 cup sugar
4 large eggs, separated
cocoa powder or confectioner’s sugar, to serve

1 Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. Melt the chocolate in a bowl over a little simmering water (don’t let the base of the bowl touch the water).

2 In a food processor, grind the Brazil nuts and sugar as finely as possible. Add the butter and pulse just until blended in. Continue to blend while adding the egg yolks one at a time. Add the melted chocolate and blend in thoroughly.

3 In a separate bowl, whisk the egg whites to stiff peaks. Turn the chocolate mixture into a large bowl and beat in a few tablespoons of the egg whites to loosen the mixture. Now carefully fold in the remaining egg whites.

4 Scrape into the pan and bake for 45–50 minutes, until the surface is springy and a skewer inserted into the middle of the cake comes out clean. Allow to cool in the pan for a few minutes, then turn out to cool completely on a wire rack. 

5 Remove the parchment paper. Sift over the cocoa powder or confectioner’s sugar and serve with whipped cream. STORE The cake will keep in an airtight container for 3 days.

This cake is a delicious dessert with thick cream. Be careful to pulse the butter into the nut and sugar mixture in short bursts prolonged blending will release the oils in the nuts and give the finished cake an oily flavor.

Chocolate and Brazil Nut Cake
Chocolate and Brazil Nut Cake
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