Annie Bell's chilled chocolate macadamia cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s chilled chocolate macadamia cake recipe By You Magazine - January 16, 2022 Just as indulgent dished up for pud as with a cuppa. One of the best routes to a 50% cocoa chocolate is to mix half a 30% cocoa milk chocolate with half a 70% cocoa dark chocolate. Chris Alack MAKES 1 SMALL LOAF 90ml rapeseed oil, plus extra for greasing the tin 150g dark chocolate (about 50% cocoa), broken up 75g dark brown soft sugar 2 medium eggs 60g ground almonds 50g buckwheat flour 1 rounded tsp baking powder, sifted 3 tbsp strong black coffee 50g dark chocolate (about 70% cocoa), chopped 75g macadamia nuts, coarsely chopped 50g medjool dates, halved lengthways, pitted and sliced across 2 tbsp date syrup Preheat the oven to 170C/150C fan/gas 3 1⁄2. Brush a 1lb nonstick loaf tin with oil and line the base with baking paper. Gently melt the 50% cocoa chocolate with the oil in a bowl set over a pan with a little simmering water in it. Remove from the heat, add the sugar and whisk to get rid of any lumps. One at a time, add the eggs to the chocolate mixture, beating well after each addition and continuing to beat at the end until the mixture is very glossy and amalgamated. Gently fold in the ground almonds, flour and baking powder. Stir in the coffee, and fold in the chopped 70% cocoa chocolate, 50g of the nuts and the dates, separating out the pieces. Transfer the cake mixture to the tin and bake for 35-40 minutes until risen but a skewer inserted at the middle comes out slightly wet, as the cake should remain gooey in the centre once cool. Run a knife around the edge of the tin and leave the cake to cool – it will sink a little in the centre. Turn out the cooled cake, placing it base upwards and peel off the paper. Gently heat the date syrup in a pan until runny. Trickle this over the cake and let it run down the sides, then use a brush to spread it over the top. Finish by scattering over the remaining nuts. Chill for several hours or overnight until fudgy. This will keep well, loosely covered, for at least a couple of days. Food styling: Clare Lewis. Stylist: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved