Chocolate Kahlúa Macadamia Madness

Name: Chocolate Kahlúa Macadamia Madness
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters coffee liqueur; 6 larges eggs; 1 teaspoons ground cinnamon; 1 teaspoon instant espresso granules; 237 milliliters chopped macadamia nuts, toasted; 355 milliliters semisweet chocolate morsels; 177 milliliters sugar; 237 milliliters unsalted butter; 355 milliliters unsweetened cocoa; 1 teaspoon vanilla extract; 12 servings Ganache

Chocolate Kahlúa Macadamia Madness is a gluten free and fodmap friendly recipe with 12 servings. One serving contains 474 calories, 7g of protein, and 36g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 56 minutes. If you have instant espresso granules, butter, ganache, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Chocolate Chips

Butter

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Sauce Pan

Whisk together eggs and next 3 ingredients in a medium bowl.

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Egg

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Whisk

Bowl

Add melted chocolate mixture, cocoa, and next 4 ingredients; stir until well combined.

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Chocolate

Cocoa Powder

Pour into a lightly greased 9-inch springform pan.

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Springform Pan

Bake at 350 for 40 minutes or until set. Cool on a wire rack 30 minutes. Cover and chill 1 hour.

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Wire Rack

Oven

Run a knife around edge of pan, and release sides.

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Knife

Frying Pan

Spread top of cake with Ganache, allowing it to run down sides. Cover loosely, and chill 8 hours. Store in refrigerator.

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Spread

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

Ingredients you will need

Instant Espresso