Chocolate macademia fancies
Method
Step 1:
Preheat the oven to 170°C (150°C fan, gas mark 3).
Step 2:
Butter the sides and baseline a 20cm square tin with baking parchment.
Step 3:
Sieve together the flour and cocoa powder.
Step 4:
Beat the butter and sugar together until light and creamy. Add one egg and beat until well mixed.
Step 5:
Add the other egg and beat well. Add the final egg along with the almond extract and a tablespoon of flour and cocoa mix and beat again.
Step 6:
Fold in the remaining flour and cocoa powder. Pour into the prepared tin and bake 30 – 35 minutes or until firm to the touch. Test by inserting a skewer into the centre if the cake, if it comes out clean, the cake is ready. Remove from the tin and leave to cool.
Step 7:
For the macadamia buttercream, blitz the macadamia in a mini food processor until finely chopped. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar and macadamia nut. Beat until smooth and creamy.
Step 8:
When the cake is cooled enough to handle. Trim the edges of the cake and slice horizontally into 3 layers. Place the bottom layer on a chopping board and spread with half the butter icing. Put the middle layer on top and spread with most of the remaining butter icing, keeping a few teaspoons for later. Add the final layer.
Step 9:
Chill the cake until the buttercream is set. Cut the cake into 16 squares.
Step 10:
For the chocolate icing, melt the chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar.
Step 11:
Place the cake squares on a wire cooling rack over a tray or chopping board. Top each cake with a blob of the remaining butter icing. Gently pour the chocolate icing over the cakes letting it drizzle over the edges. Leave to cool.
Step 12:
Finish with dark chocolate decorations.
