Flourless chocolate macadamia nut tart
This tart is quite dense with a slightly wet texture when it is warm. When cool, it firms up and becomes fudge-like and easier to handle. The tart is equally delicious served cold or warm.
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- 200 g (7 oz) good-quality dark chocolate, roughly chopped
- 200 g (7 oz) unsalted butter, chopped
- 165 g (5¾ oz/¾ cup) firmly packed soft brown sugar
- 4 eggs, lightly beaten
- 50 g (1¾ oz/⅓ cup) chopped unsalted macadamia nuts
- thick (double/heavy) cream, to serve
- fresh blueberries, to serve
1. Preheat a kettle or covered barbecue to medium—low indirect heat. Lightly brush the base and sides of a 24 cm (9½ inch) springform tin with oil and line the base with baking paper.
2. Put the chocolate, butter and sugar in a saucepan with 80 ml (2½ fl oz/⅓ cup) hot water. Stir over low heat until the chocolate and butter have both melted and the sugar has dissolved. Take off the heat and allow to cool slightly, then whisk in the eggs and chopped macadamia nuts. Stir until well combined and glossy.
3. Pour the mixture into the prepared tin and place in the middle of the barbecue. Lower the lid and cook for 1 hour 20 minutes, or until a skewer inserted into the middle of the tart comes out clean. Take the cake off the heat and leave to cool in the tin for 10 minutes. Release the sides of the tin, then cut the cake into slices. Serve warm or cold, with a dollop of cream and some fresh blueberries.