Decadent Chocolate Dessert Recipe
Christmas is coming, and I was asked to search out (and cook) a Decadent Chocolate Dessert recipe for a special meal over Christmas. First I perused my own Recipe index in the menu bar (under ‘Food’) our our sharingourfoodadventures.com home page, and I found a favourite, Mont Blanc Layer Cake. (click for recipe).
But then I thought ‘No, don’t be so lazy. Find another new recipe for this Christmas!’
It was, as usual, another early morning stint in my office, in my dressing gown and, this time, not Ugg boots but fluffy black embroidered bootees, that were keeping my feet warm. I just love wriggling my toes in the fluffy, white artificial fur – I almost understand how a cat feels, when they stretch their claws in and out. It’s a good feeling! So what was I to look for? Something chocolatey, a bit special and child friendly. Then, just when I was giving up, I found this recipe, and it sounded such a deliciously decadent chocolate dessert recipe that I knew that this had to be the one!
Chocolate, Coffee & Marsala Torte with Macadamia Brittle Recipe
- 250g unsalted butter, plus extra for greasing
- Cocoa powder for dusting
- 250g good quality dark chocolate (at least 70 percent cocoa solids)
- 250g golden caster sugar
- 2 tsp espresso coffee powder
- 80ml marsala
- 4 tbsp plain flour
- 4 large free-range eggs
- For the macadamia brittle:
- 100g macadamia nuts, toasted in dry frying pan
- 150g caster sugar
- Heat the oven to 130C/fan 110/gas ¾ (three quarters).
- Lightly grease a watertight 20cm diameter cake tin and dust the sides with the cocoa powder, shaking out the excess. Line the base of the tin with a circle of baking paper and set aside.
- Melt the butter, chocolate, golden caster sugar and espresso powder in a heavy-based saucepan until smooth. Take off the heat, then stir though the marsala. Add the flour and eggs and whisk until smooth. Pour into the prepared tin and place inside a roasting tin. Fill the roasting tin with just-boiled water to halfway up the cake tin, then very carefully put the tin in the middle of the oven for 1hr - 1hr 15 mins until the cake is springy to the touch.
- Remove the torte and leave to cool in the tin for 30 mins before inverting onto a serving plate. Chill overnight, then bring to room temperature for about an hour before serving.
- To make the brittle:
- Roughly chop the macadamias and scatter over a metal oven tray lined with baking paper. Put the sugar in a frying pan and heat gently to melt - don't stir. Keep heating it until it forms a rich red caramel, then pour this over the macadamias. Leave to cool completely, then chop into small chunks. Store in an airtight container until ready to use.
- To serve:
- Scatter the brittle over the torte or pile it up in the centre, then slice the torte with a HOT dry knife. Keep leftover brittle to scatter over ice cream or to tart up shop bought puds. The torte will keep, covered, in the fridge for 2 - 3 days.
Well, I’ve given you two for the price of one in my quest to find decadent chocolate dessert recipes. Both can be prepared the day before they will be eaten, then just finished off quickly. And both sound very rich and gooey. Generally if I make one of these mouthwatering rich desserts, I often have a more simple fruit dessert for the faint-hearted, or healthier eaters. I confess that myself and Erik will probably partake of the delicious and decadent chocolate dessert shown above. And then eat sparsely the next day! But we will indulge, just a little.