Well after a flying visit to the South West, I came home to a day off...heaven wouldn't you think? Except I spent half of it waiting in a doctors surgery for kid #5 to see doctor, and the other half waiting at dental surgeon for kid #3 to see dentist! Them's the breaks with a bunch 'o' kids! So having made this earlier, and half written this blog post, it seemed the easiest thing to put up...but not without trying it again...which I happily did...all for the sake of the blog! The things I sacrifice for you guys...really...OH and if you want more great recipes just like this one, head on over to www.tenina.com/store and get this recipe in glorious living colour in a copy of For Foods Sake. (wink)
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Need
- 300 Grams coconut sugar
- 70 Grams unsalted butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 2 Teaspoons pink salt flakes plus extra for topping (no substitutes) BUY
- 4 large eggs
- 1 large yolk
- 60 Grams cocoa powder BUY
- 150 Grams bakers or strong flour
- 100 Grams macadamias
- 100 Grams pecan or pistachio kernels
- Extra nuts for topping
Do
- 1
Preheat oven to fan forced 180°C and line a 23cm square pan with baking paper that comes up over the edges for easy removal.
- 2
Place sugar, butter and vanilla into Thermomix bowl and chop 5 sec/speed 6. Cook 15 min/Varoma/speed 2.
- 3
Add salt and incorporate 30 seconds on speed 4.
- 4
Add eggs, yolk and cocoa to Thermomix bowl and mix 15 sec/speed 5.
- 5
Scrape down sides of bowl and add flour and nuts and mix 3 sec/speed 5.
- 6
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional salt flakes and bake for 10 minutes.
- 7
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 10 minutes or until just wobbly in centre.
- 8
Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately!
