Chocolate-Macadamia Temptation

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Chocolate-Macadamia Temptation

 

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Serving Size : 10 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 squares unsweetened chocolate -- (1-ounce each)

4 tablespoons butter

1 3/4 cups unbleached white flour

3/4 cup sugar -- plus 1 tablespoon

1 teaspoon baking soda

1 cup regular or nonfat sour creaam (see Note)

2 large eggs

1 teaspoon vanilla

1/2 cup nonfat or low-fat milk

2 tablespoons whole macadamia nuts or whole hazelnuts -- toasted

Light Chocolate Glaze -- Coconut Variation preferred

Confectioners's sugar for dusting

A mint sprig for garnish -- (if available)

 

A good chocolate cake recipe is a staple in everyone's repertoire, and here is

mine. It's fudgy, moist, and all-American. The ring of macadamia nuts around the

edge of the cake adds a hint of luxurious richness. I serve this indulgence on

special occasions. The one-layer cake is simple to make. A thin chocolate glaze,

a light dusting of confectioners' sugar, and a mint sprig are all the decoration

this sensuous treat needs.

 

1. Preheat oven to 350 degrees F. Oil a 9 X 13-inch cake pan.

 

2. Melt chocolate and butter together over very low heat in a heavy-bottomed

saucepan. As soon as both have melted, remove from heat and transfer to a medium

bowl.

 

3. In a large mixer bowl, place flour, sugar, baking soda, sour cream, eggs, and

vanilla and beat at low speed for 1 to 2 minutes. Add milk and the

chocolate-butter mixture and beat for 2 minutes more. Pour into the prepared

pan. Lightly press macadamia nuts all around the edges at even intervals. Bake

for 30 to 35 minutes, or until a toothpick inserted into the center comes out

clean. Place on a wire rack to cool for 20 minutes.

 

4. Frost with Light Chocolate Glaze. (You can spread the entire amount of

frosting over the cake. This results in an accumulated puddle at the bottom of

the cake, creating a marvelous effect. Or spread half for frosting and pass the

rest at the table.) Just before serving, dust with confectioners' sugar (page

235) and place mint sprig at the center. Yield: 10 or more servings

 

NOTE: Nonfat sour cream produces a surprisingly moist cake. For a richer taste

or for a special occasion use regular sour cream.

 

SERVING SUGGESTIONS: Serve thinly sliced following a rich holiday dinner, or

take to a potluck supper. It is the perfect finish to a glamorous meal of

Sesame-Sauced Spinach (page 125), Thai Tortellini (page 189), and PlumGlazed

Squash Rings (page 89).

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

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Per Serving (excluding unknown items): 157 Calories; 10g Fat (53.8% calories

from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol;

185mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0