This is, far and away, my favorite Valentines’ Day dessert. It’s a luscious combination of dense chocolate cake studded with chopped roasted macadamia nuts, topped with a semi-sweet chocolate ganache, and all sitting atop a beautiful raspberry coulis. It might look complicated but it’s quite easy to prepare and more than easy to enjoy.
Happy Valentines Day!
¾ cup roasted macadamia nuts
1 tablespoon flour
8 oz. semi-sweet chocolate
6 tablespoons unsalted butter
4 large eggs
½ cup sugar
6 oz. semi-sweet chocolate
3 tablespoons cream
3 tablespoons unsalted butter
2 baskets of fresh raspberries or 210 oz. packages frozen raspberries, thawed
¼ up powdered sugar, or to taste
Prepare cake: Generously butter an 8” cake pan. Preheat oven to 350°. Finely chop macadamia nuts, add flour. Melt chocolate with butter until just melted in top of double boiler.
In large bowl, beat eggs with sugar. Beat in nuts and melted chocolate. Pour into prepared pan and bake for 25 minutes or until cake almost tests done-don’t over-bake. Cool 10 minutes. Invert to wire rack and cool completely.
Prepare ganache: In top of double boiler, melt chocolate with cream and butter, stirring frequently until smooth. Quickly pour ganache over cake, turning cake so glaze falls evenly over top and sides.
Prepare raspberry coulis: Puree raspberries and strain out the seeds. Add sugar and stir well.
To serve: Pour a small amount of raspberry coulis on each plate and top with a thin slice of cake.
What to buy at the Farmers’ Market:
Macadamia nuts (available at some Southern California and Hawaii Farmers’ Markets)