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Chocolate Kahlúa Macadamia Madness

Chocolate Kahlúa Macadamia Madness

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.

Oxmoor House JULY 2004

  • Yield: Makes 12 servings
  • Cook time:45 Minutes
  • Prep time:11 Minutes
  • Other:9 Hours, 30 Minutes


  • 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)
  • Ganache


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.


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Chocolate Kahlúa Macadamia Madness recipe