Chockablock Chocolate Cakes With Warm Macadamia Nut Goo Recipes

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS

Steps:

• Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
• Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
• Yield: 4 servings

WARM CHOCOLATE & MACADAMIA NUT TARTS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
• While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
• Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.