Ingredients
The following ingredients have 5 Servings
- 80g unsalted butter, softened
- 160g castor sugar
- 1 egg, plus one extra yolk
- 100g milk chocolate
- 100g dark chocolate (70 per cent cocoa)
- 40ml hot espresso-strength coffee
- 10ml brandy or milk
- 50g finely grated carrot
- 110g plain white flour
- ½ tsp baking powder
- 11 macadamia nuts, shelled
Instruction
- <p>1. Brush the inside of a 25-centimetre by 10-centimetre long fluted tart tin with melted butter and dust evenly with flour.</p> <p>2. Whisk the butter and sugar until smooth and light with an electric beater, then whisk in the egg and yolk on high speed until light and pale.</p> <p>3. Melt the chocolates together, stir them through the butter mixture evenly with the coffee and brandy.</p> <p>4. Stir in the carrot, flour and baking powder then spoon into the prepared tin evenly. Dot with the macadamia nuts, then bake at 160C fan-forced for 25 minutes. Leave until cold before cutting into slices.</p>