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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes

My two favorite cake flavours in one cake: chocolate and almonds or walnuts with a a thick chocolate icing.

Be the first to make this!

IngredientsMakes: 1 cake

  • 8 eggs, separated
  • 30 to 50g caster sugar
  • 200g butter, softened
  • 200g dark chocolate, melted
  • 150 to 200g icing sugar
  • 1/2 lemon, zested
  • 200g ground almonds or walnuts
  • 1 to 2 tablespoons rum
  • 150g plain flour
  • 50g cornflour
  • 2 teaspoons baking powder
  • 200g dark chocolate for the icing (70% cacao)

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Grease a springform tin and preheat oven to 190 C / GAs 5.
  2. In a bowl beat egg whites with sugar until stiff.
  3. In a separate bowl whisk together butter, melted chocolate, icing sugar und egg yolks with a handmixer, until foamy. Add lemon zest, ground almonds and rum and stir well.
  4. In another bowl mix flour with corn starch and baking powder and stir into the egg yolk mixture. Carefully fold in the stiff egg whites.
  5. Transfer mixture to the prepared springform tin and bake in the preheated oven until a wooden skewer inserted in the center comes out clean, about 45 to 60 minutes. After 30 minutes, cover the cake with greaseproof paper to prevent it from getting too dark.
  6. Remove cake from the tin and let cool down completely on a cooling rack.
  7. Melt chocolate for the glaze in a double broiler and and spread over cooled cake. Let set before cutting.

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Reviews & ratingsAverage global rating:(1)

Chocolate, prune and nut cake recipe

Jessica Dady October 25, 2007 4:52 pm

Nutrition per portion

The dark chocolate in this cake makes it a deliciously rich treat- and with a splash of brandy, it becomes even tastier. Unlike our classic chocolate cake, this gets its moist rich flavour from a handful of prunes chopped pecans and dark chocolate.


    • 2 tablespoons cherry liqueur
    • 2 tablespoons orange liqueur
    • 2 tablespoons grappa or brandy
    • 1 10.75-ounce loaf pound cake
    • 5 ounces semisweet chocolate, chopped
    • 2 cups chilled whipping cream
    • 3/4 cup powdered sugar
    • 3/4 cup blanched slivered almonds, toasted, coarsely chopped
    • 1/2 cup hazelnuts, toasted, husked, coarsely chopped
    • Unsweetened cocoa powder

Chocolate and Nut Cake

Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 23cm (9in) springform tin with greaseproof paper.

Spread out the nuts on a baking sheet. Toast in the oven for 10min until golden. Cool, then pulse in a food processor for 1-2min until finely ground - don't over-blitz or the nuts will become oily.

Put the egg whites and egg into a large bowl and add the caster sugar. Whisk (either with an electric hand whisk or in a free-standing mixer) until light and moussey - this will take around 10min. When the mixture is ready, the whisk will leave a ribbon-like trail.

Using a metal spoon, fold in the grated chocolate along with the flour, cocoa and most of the nuts. Spoon into the tin, then sprinkle over remaining nuts. Bake for 40min. Cool in tin, release, remove paper and lift cake carefully on to a plate. Scrape a vegetable peeler along the Bournville to make shavings. Dust with icing sugar, then with the chocolate, and serve.

Tips on Making Creamy White Chocolate Frosting:

Meanwhile make your frosting.

Powdered sugar, of course…oh and butter. Duh.

Plop that frosting all up on there…

Then grab some super salty macadamia nuts. And chop ’em up.

Add those all over the top…

I even got fancy and made a few white chocolate curls…and then quit because I was cussing too much. Those things are annoying.

Instead of curls sprinkle some white chocolate chips on top. Less cussing involved.

I mean, you don’t HAVE to eat immediately, but you probably want to. And I won’t deny you that…

So yep! White Chocolate Macadamia Nut Cake. It’s a good idea!


Butter and lightly flour a 10-inch tube pan. Place chocolate and vanilla in a small saucepan and set, covered, in a larger pan that you’ve just filled with boiling water.

Sift together all dry ingredients and set aside. In a large bowl beat the sweet potatoes and oil together, then beat in the eggs one by one until well blended. Slowly add dry ingredients and mix well stir in nuts. Put one-third of the mixture in another bowl and stir in the chocolate, which should be melted smooth by now. Alternate the batters in the tube pan, as you would for a marble cake. With a knife, cut through the two batters to swirl together slightly. Bake in a preheated 350° F oven for 1 to 1-¼ hours, or until the sides have shrunk away from the pan, the top is springy, and tester comes out dry. Let cool 10 minutes and then remove from the pan and cool on a rack. If desired, drizzle with a thin confectioners’ sugar glaze (beat 2 to 3 tablespoons boiling water into 1-½ cups confectioners’ sugar).

Chocolate nut halva

Derived from the Arabic word for “sweet”, the term halva or similar is used in countries around the world to refer to countless varieties of nut- or flour-based confectionery. This sesame-based version, popular throughout the Middle East, is from Lebanon and is swirled with chocolate, slivered almonds and pistachios.



Skill level

The flaky texture of store-bought halva is difficult to re-create at home because many traditional recipes include a meringue-like substance made from sugar syrup and boiled soapwort roots, however this version comes about as close as you can get.


  • 220 g (1 cup) caster sugar
  • 385 g jar hulled tahini (see Note)
  • 125 g pistachios, chopped
  • 115 g slivered almonds
  • 100 g dark chocolate (70% cocoa solids), melted

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a sugar thermometer for this recipe.

Chilling time 2 hours

DRINK Osborne Amontillado Medium Dry Sherry, Jerez, Spain, ($13)

Place sugar and 80 ml water in a pan over medium heat. Stir to dissolve sugar, then cook for 4 minutes or until mixture reaches 140ºC on a sugar thermometer. Remove from heat.

Meanwhile, place tahini in an electric mixer. With motor running, immediately add sugar syrup to tahini in a thin, steady stream. Continue whisking for a further 30 seconds or until mixture starts to crumble.

Stir in nuts, then add two-thirds of the melted chocolate and lightly stir to marble.

Press mixture into a greased 20 cm round cake pan, then drizzle with remaining melted chocolate. Using a knife and a swirling action, marble the chocolate on the surface.

Cover surface with plastic wrap and press to compact. Refrigerate for 2 hours or until firm. Cut into wedges and serve with coffee or sherry. Keep refrigerated in an airtight container for up to 1 month.

• Hulled tahini, available from supermarkets, delis, health food shops and Middle Eastern food shops, is a paste made from sesame seeds.

Also written by Wendy Quisumbing and Peta Gray. Photography by John Laurie. Drinks suggestions by Dan Coward.

Easiest Way to Prepare Key Lime white Chocolate Macadamia Nut mug cake Yummy

Key Lime white Chocolate Macadamia Nut mug cake – Use fresh ingredients whenever possible. When shopping for fresh produce or meats, be certain to take the time to ensure that the texture, colors, and quality of the food you buy is the best in the batch.

Tasty Key Lime white Chocolate Macadamia Nut mug cake menu and method is just a culmination of the little tips I`ve learned within the last 4 years. Key Lime white Chocolate Macadamia Nut mug cake is surely a week-end cooking challenge, which will be to say you may need a handful of hours to complete it, but after you have got the strategy down you can cook several portion at any given time for family picnics or perhaps to have cool leftovers to consume from the icebox on a whim.

In this beautiful day, I am going to coach you on making Key Lime white Chocolate Macadamia Nut mug cake for Mom with simple ingredients, exactly like Chinese restaurants. My Key Lime white Chocolate Macadamia Nut mug cake recipe is the best in the world!

I will even coach you on how to make use of up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!

I tried using slightly less water than usual, that has been proposed elsewhere. It served a little sometimes, but different times, I had to add more and more water as the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I included later.

Why must Key Lime white Chocolate Macadamia Nut mug cake?

Whether you reside by yourself or are an active parent, obtaining the time and power to organize home-cooked foods can look such as for instance a daunting task. At the end of a hectic day, eating out or ordering in might feel such as the fastest, best option. But ease and prepared food can take a significant toll on your mood and health.

Eateries often serve more food than you need to eat. Several restaurants function portions which can be 2 to 3 times bigger compared to advised nutritional guidelines. That encourages you to eat more than you would in the home, adversely affecting your waistline, blood force, and risk of diabetes.

Whenever you prepare your own dinners, you have more get a grip on within the ingredients. By preparing on your own, you are able to ensure that you and your household eat new, healthful meals. This assists you to appear and sense healthy, increase your energy, strengthen your fat and temper, and boost your sleep and resilience to stress.

You can make Key Lime white Chocolate Macadamia Nut mug cake using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Key Lime white Chocolate Macadamia Nut mug cake:

  1. You need 1/4 cup of flapjacked protein baking mix.
  2. It’s 1 scoop of vanilla Quest protein powder.
  3. Prepare 1 tsp of Swerve no calorie sweetner.
  4. Prepare 11 g of white chocolate chips.
  5. It’s 3 g of Macadamia Nut pieces.
  6. It’s 1 of lime.
  7. Prepare 1/4 cup of water.

Key Lime white Chocolate Macadamia Nut mug cake instructions:

  1. 1/4 cup of flapjacked mix.
  2. 1 scoop of vanilla protein powder.
  3. 1 tsp of Swerve.
  4. 11g of white chocolate baking chips.
  5. 3 g of Macadamia Nut pieces.
  6. The juice of one lime.
  7. Add just enough water to get the right consistency.
  8. Place in a microwave safe container and cook for 1 minute.
  9. I suggest you toddle it up a bit before eating.
  10. MFP information for one mug cake.

It’s cheaper to consume junk food than Key Lime white Chocolate Macadamia Nut mug cake

At first view, it could seem that consuming at a junk food restaurant is more affordable than making a home-cooked meal. But that is rarely the case. A examine from the School of Washington College of Public Health unveiled that folks who make at home tend to have healthier over all diet plans without larger food expenses. Yet another study unearthed that frequent home cooks used about $60 monthly less on food than people who ate out more often.

I don’t learn how to cook Key Lime white Chocolate Macadamia Nut mug cake

  • If you’re intimidated by the chance of preparing a home-cooked meal, it’s important to remember that cooking is not an actual science.
  • It’s generally perfectly OK to omit an element or exchange something for another Key Lime white Chocolate Macadamia Nut mug cake.
  • Look on the web or purchase a simple cookbook for quick formula ideas.
  • Much like any such thing, the more you make, the better you’ll become. Even when you are a whole novice in your kitchen, you’ll shortly grasp some fast, healthy meals.

What recipes should I personally use for Key Lime white Chocolate Macadamia Nut mug cake?

Basic oils like canola, plant and peanut oil have higher smoke items, making them ideal for burning chicken. Find out about choosing the best gas for frying.

What should and must not be performed when preparing Key Lime white Chocolate Macadamia Nut mug cake

  • Make sure everything is icy in a sealable container or bag.
  • Beef specifically must be correctly wrapped.
  • Toast bread straight from fridge, anti-waste strategy urges.
  • Be aware that such a thing that’s a higher water material, like lettuce, will not be the same after being freezing and then defrosted.
  • Try to freeze every thing when at their freshest. Defrost beef totally before preparing, but other items such as for example bread for toasting could be baked right from the freezer.
  • Never refreeze raw meat that has been icy and then thawed – you can, nevertheless, freeze baked beef which was icy when raw.
  • Ensure the fridge is not stuffed so complete that air can not circulate.

Techniques for starting!

Start with fresh, healthy ingredients. Cooking sugary sweets such as brownies, cakes, and biscuits will not support your quality of life or your waistline. Equally, putting too much sugar or salt may change a healthy home-cooked meal into an unhealthy one. To make certain your meals are great for you along with being tasty, begin with balanced substances and taste with spices rather than sugar or salt.

Inventory on staples. Materials such as for example rice, rice, essential olive oil, herbs, flour, and stock cubes are staples you’ll likely use regularly. Keeping beers of tuna, beans, tomatoes and bags of frozen vegetables available may be useful in rustling up fast dinners when you are forced for time.

Give your self some leeway. It’s fine to burn the rice or over-cook the veggies. Following a several tries it will get easier, quicker, and nicer!

Chocolate Cake Tiramisu with Chocolate Sabayon

Whisk the egg yolks and sugar in a medium stainless steel bowl until blended. Whisk in Marsala, 1/2 cup cream, and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the sauce is thick and a thermometer inserted into the sabayon registers 160°F to 170°F, about 15 minutes.

Remove the bowl from over the water. Add the chocolate morsels and whisk until they are melted and the sabayon is smooth and blended. (The sabayon can be made 1 hour ahead. Let stand at room temperature. Whisk before continuing.)

Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until peaks form. Dice cake into small cubes. Place about 1/2 cup of the cake cubes into each of six 1 1/2- to 2-cup old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons sabayon over the cake. Top with a spoonful of the mascarpone cream. Repeat the layering with cake, sabayon, and mascarpone cream.

To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50% power in 10-second intervals just until the chocolate feels a bit warm. Stand the chocolate bar upright and run a vegetable peeler down one narrow edge, creating off chocolate curls. Sprinkle the curls over each tiramisu and serve.

Cook’s Note: Wrap leftover cake cubes in plastic wrap and freeze.

Chocolate Orange Bundt Cake

For the candied oranges: Combine the water and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the orange slices and simmer until they are tender, about 8 minutes. Remove from the heat and allow the oranges to cool slightly in the syrup, about 15 minutes. Drain the oranges slices and let cool completely on a wire rack until they are room temperature, an additional 10 minutes. Transfer the slices to a cutting board and finely chop.

Place a rack in the middle of the oven and preheat to 350 degrees. Spray a bundt pan lightly with PAM Baking spray.

Using a stand mixer with the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until it is light and fluffy, about 3 minutes. Add the eggs one at a time, incorporating well after each addition and scraping down the sides of the bowl as needed. Turn the mixer speed to low and slowly add the buttermilk and the vanilla. Stop the mixer and add the orange zest and juice. Mix to incorporate. With the mixer on low, add the flour, one cup at a time until just barely combined. Finally add the baking powder, baking soda and salt. Turn the mixer to medium speed for another 10 seconds until the batter is smooth and fluffy. Using a rubber spatula fold in the chopped, candied oranges. Spoon the batter evenly into the bundt pan and smooth out the top. Bake the cake until it is golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning the cake out onto a plate.

For the glaze: Place the chocolate chips in a medium bowl. Place the cream in a small saucepan and bring to a simmer over medium high heat. Once bubbles have formed around the edges of the cream, remove from the heat and pour the cream over the chocolate. Whisk the cream and chocolate together until smooth. Allow the chocolate to cool for 5 minutes. Pour the glaze over the bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.

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