This is based on an English Easter chocolate cake, but I’ve substituted South African macadamia nuts for the more usual hazelnuts and the cake is decorated with physalis (Cape gooseberries).
Prep time 20 minutes/Cook time 50 minutes/Serves 16
Ingredients:
250g (1 cup + 1 tbsp) butter (plus extra for greasing)
220g (1 cup less 1 tbsp) runny honey
4 large free-range eggs
150g (1 ¾ cups) ground macadamia nuts (or use ground almonds or hazelnuts)
150g (1 ¼ cups) wholemeal self-raising flour, plus extra for dusting
1 teaspoon baking powder
For the Chocolate Ganache
100g (3 ½ oz) dark chocolate (at least 70% cocoa solids)
1 tsp butter
200ml (4/5 cups) single (light) cream
Method:
Pre-heat your oven to 160ºC/320°F/gas mark 2-3. Grease and dust a 24cm (9 in) springform cake tin and line the base with greaseproof paper.
Beat the butter till pale and creamy, add the honey and stir to combine.
Crack in the eggs, one at a time, beating thoroughly to combine before adding the next egg. Now add each dry ingredient, mixing until just combined, being careful not to overwork the mixture.
Spoon the resultant batter into the prepared tin, level with the back of a spoon, then transfer to the centre of your pre-heated oven and bake for 45 to 50 minutes, or till the cake is springy to touch.
Allow to cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
For the ganache, break the chocolate into a heatproof bowl, and add the butter. Gently heat the cream in a saucepan, then just before it simmers, pour it over the chocolate and butter and stir until melted and smooth. Set aside to cool slightly and thicken.
Brush off any crumbs from the outside of the cake, then spread a thin layer of ganache all over the cake to prevent remaining crumbs getting caught in the top layer.
Spread over the remaining ganache with a spatula or palette knife then garnish with physalis.
Serve accompanied with more physalis and cream.
