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Sonoma Modern American
From Executive Chef Tim Groody
Coconut Macadamia Chocolate
Decadence
Serves 12
Cake
12 oz toasted macadamia nuts
1 ½ # butter
4 c sugar
12 eggs
2 c dark cocoa
Grease 2 parchment paper lined 18" x 12" cookie sheets. Divide nuts in ½. In a food processor puree 6 oz nuts. Crush the rest to sprinkle on top. Cream butter and sugar. Add eggs 2 at a time. Add pureed nuts and cocoa. Mix 5 minutes. Divide onto pans and bake at 350* for 25 - 30 minutes, until set. Cool in pan.
Icing
8 oz cream cheese
½ tsp coconut extract
5 T cream
5 T coconut
2 ½ cup powdered sugar
In a mixer mix cheese to smooth. Add extract, cream and coconut. Mix till smooth. Add sugar slowly and combine. Beat on med speed for 3 minutes. To thin icing add small amounts of cream and to thicken add sugar. Add food coloring for your favorite team.
Sauce
3 T dark cocoa
½ cup sugar
1/3 cup evaporated milk
2 T butter
pinch salt
¼ tsp vanilla
Combine all ingredients in a pot and stir to dissolve sugar. Bring to a boil. Simmer for 5 min until smooth.
Assemble
Remove cakes from the pan. Refrigerate the cakes to chill if too soft. On the platter you will serve the cake place one layer nut side down. Spread with icing. Place other cake layer on top nut side up. Drizzle with warm cocoa sauce. Serve and Enjoy!!!!!
