Maple Nut 'Cheese' Cake
The soaking liquid from the nuts is full of nutrients so don’t throw it away. Either drink it yo...
70g dark chocolate
55g milk chocolate
125g butter, unsalted
60g caster sugar
100g eggs, whole
40g egg yolks
10g plain flour
Pre-heat oven to 175 C
Combine chocolate and butter and melt in the microwave in 20 second intervals, stir and try not to let it get hotter than 50 C-60 C.
In a medium size bowl combine eggs and sugar using a whisk.
Pour in chocolate to temper the eggs and stir until mixed. Add flour and fold through until combined.
Rub the sides and base of a 7C or 1.6L Pyrex mould with softened butter, and coat in sugar.
Pour in choc mix. Bake at 160 C for 14 minutes. It should be just set but still runny on the inside. Serve immediately.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos