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Macadamia Honey And Chocolate Moelleux Cakes
Around 10 individual cakes (7cm rings)
Excellence Cocoa 70%
15-30 minutes
Easy

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

  • 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
  • 125g Macadamia nuts
  • 40g Honey 
  • Pinch fleur de sel sea salt
1

The oven to 180°C.

2

Melt together the chocolate, butter and macadamia nut oil.

3

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

4

The egg whites and the salt to firm peaks.

5

The chocolate mixture into the egg yolk mixture.

6

The sifted flour and lastly the egg whites mixture.

7

Mixture into greased cake rings.

8

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

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

10

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

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.