Chocolate Kahlúa Macadamia Madness

Oxmoor House
Grated orange rind adds a citrus twist to this chocolate-espresso flavored torte, but feel free to leave it out, if you're a chocolate purist.
Makes 12 servings


+ Add To Shopping List
1 1/2 cups semisweet chocolate morsels
1 cup unsalted butter
6 large eggs
3/4 cup sugar
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups unsweetened cocoa
1 teaspoon instant espresso granules*
1/2 teaspoon ground cinnamon
1 cup chopped macadamia nuts, toasted
1 teaspoon grated orange rind (optional)


Prep: 11 Minutes
Cook: 45 Minutes
Other: 9 Hours, 30 Minutes

Combine chocolate morsels and butter in a medium saucepan; cook over medium heat until melted, stirring often. Set aside; cool slightly.

Whisk together eggs and next 3 ingredients in a medium bowl. Add melted chocolate mixture, cocoa, and next 4 ingredients; stir until well combined. Pour into a lightly greased 9-inch springform pan. Bake at 350º for 40 minutes or until set. Cool on a wire rack 30 minutes. Cover and chill 1 hour.

Run a knife around edge of pan, and release sides. Spread top of cake with Ganache, allowing it to run down sides. Cover loosely, and chill 8 hours. Store in refrigerator.

*If you can't find instant espresso granules or desire a more subtle coffee flavor, substitute instant coffee granules for the instant espresso granules.

Created date

November 2004