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Chockablock Chocolate Cakes with Warm Macadamia Nut Goo Recipe

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Chockablock Chocolate Cakes with Warm Macadamia Nut Goo
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Ingredients
19
Count
Nutrition
366
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.
  2. Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
  3. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
  4. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
  5. Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.
  6. When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.
  7. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 366.32 Kcal (1534 kJ)
Calories from fat 132.83 Kcal
% Daily Value*
Total Fat 14.76g 23%
Cholesterol 30.43mg 10%
Sodium 406.62mg 17%
Potassium 231.52mg 5%
Total Carbs 55.58g 19%
Sugars 38.78g 155%
Dietary Fiber 1.36g 5%
Protein 4.49g 9%
Vitamin C 0.1mg 0%
Iron 0.6mg 3%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 286.34 Kcal (1199 kJ)
Calories from fat 103.83 Kcal
% Daily Value*
Total Fat 11.54g 23%
Cholesterol 23.78mg 10%
Sodium 317.84mg 17%
Potassium 180.97mg 5%
Total Carbs 43.45g 19%
Sugars 30.31g 155%
Dietary Fiber 1.07g 5%
Protein 3.51g 9%
Vitamin C 0.1mg 0%
Iron 0.5mg 3%
Calcium 61.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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