Ingredients
- 1½ cups Butter (plus additional for pan)
- 2 cups Granulated Sugar
- 2 tbsp Allez Belgian Glucose Syrup
- 6 each Eggs
- 1½ tbsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 3 tsp Espresso Powder
- 2 cups Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves
- 2 cups All-Purpose Flour
- ⅛ tsp Salt
- ¼ cup Valrhona Cocoa Powder
- ⅜ tsp Baking Powder
- 2 cups Toasted Macadamia Nuts
- 1¼ cups Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves (chopped)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter and sugar and beat on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the 2 tbsp Allez Belgian Glucose Syrup, followed by the 1½ tbsp Prova Gourmet Madagascar Bourbon Vanilla Extract and espresso. Mix thoroughly then add the melted 2 cups Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves.
- Combine the ¼ cup Valrhona Cocoa Powder with the dry ingredients and add them in two parts. Finish by adding the chopped nuts and 1¼ cups Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves. Remove from mixer and stir with a spatula to ensure at homogenous batter.
- Pour into a buttered 9x13” pan and bake at 350ºF for 45-50 minutes, or until a skewer placed in the center comes out clean. Cool completely before cutting into portions.
Notes
For a smaller batch, cut the recipe in half and use an 8"x8" pan (or 9"x9", but it would not be as thick, so you may reduce the bake time)