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>