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Macadamia Honey And Chocolate Moelleux Cakes

Moelleux translates to soft. These Cakes are rich, soft and decadently fudgy in the centre. Delicious with the crunch of honey roasted Macadamia nuts.

Around 10 individual cakes (7cm rings)

15-30 minutes

Excellence Cocoa 70%

Easy

Ingredients

  • 3each Eggs, separated 
  • 40g Brown sugar
  • 40g Honey 
  • 180g Lindt Excellence 70%
  • 80g Butter, unsalted 
  • 20g Macadamia nut oil
  • 50g Plain flour, sifted
  • Pinch fleur de sel sea salt

For the nuts

  • 125g Macadamia nuts
  • 40g Honey 
  • Pinch fleur de sel sea salt

Any nuts work well with this chocolate delight.

Directions

  • 1

    Preheat

    • The oven to 180°C.

  • 2

    Gently

    • Melt together the chocolate, butter and macadamia nut oil.

  • 3

    Seperate

    • The eggs and whisk yolks with brown sugar and honey until pale.

  • 4

    Whisk

    • The egg whites and the salt to firm peaks.

  • 5

    Fold

    • The chocolate mixture into the egg yolk mixture.

  • 6

    Then mix in

    • The sifted flour and lastly the egg whites mixture.

  • 7

    Divide

    • Mixture into greased cake rings.

  • 8

    For the topping

    • Mix together the macadamia nuts, honey and salt. Place a few nuts on each cake. If you have any extra, roast on a separate tray.

  • 9

    Bake

    • At 180°C for 10 minutes. Drop temperature to 150°C and bake for a further 5 minutes.

  • 10

    Be careful

    • Not to overcook the cakes to ensure they remain soft and fudgy in the centre.

Reviews

EXCELLENCE Cocoa 70%

EXCELLENCE Cocoa 70%

Experience chocolate perfection with this delightfully dark chocolate bar containing 70% pure cocoa content, made from the finest cocoa beans on the planet.