I guess the name says it all. Please click for bigger picture to better imagine how this would taste.
From Food Porn Daily, a site which, despite it’s risqué name, is quite safe for work, unless you work with, say, a tribe of obsessive, raving chocolaholics. “If the casserole is missionary style, FPD takes its devotees into the foodie kama sutra.” Unfortunately, the recipe is not readily available. However, if you’re inspired, and you’re game, we can wing it like this:
Double Chocolate Chip Macadamia Nut Cookies
1 bag (12 oz.) 60% cacao bittersweet chocolate chips
6 Tbsp. unsalted butter
3 eggs
1 c. sugar
1/3 c. all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz.) semi-sweet chocolate chips
1 cup macadamia nuts, toasted, very roughly chopped
1. In a double boiler over hot water, melt bittersweet chocolate and butter, stirring occasionally until blended. Remove from heat.
2. In large bowl of electric mixer, beat eggs and sugar until thick and pale in color.
3. In a separate bowl, combine flour and baking powder.
4. Slowly, stir warm chocolate mixture into egg mixture, then add flour mixture.
5. Stir in semi-sweet chocolate pieces and nuts. Mixture will thicken as it cools a bit.
6. Measure out two long pieces of plastic wrap — about12-14 inches.
7. Pour half of the cookie batter onto each piece of plastic, forming a “log” about 2″ wide and 10″ long down the center.
8. Pick up long sides of the plastic wrap to sort of cradle the cookie batter. Then begin to create a snug roll with ends wrapped securely. Place both in the refrigerator for at least 1 hour.
Preheat oven to 375 degrees.
1. Unwrap dough and with a sharp knife, but rolls into 3/4″ pieces.
2. Place about 1-1/2″ apart on a greased or lined cookie sheet.
3. Bake 12-14 minutes or until shiny crust forms on top, but interior is still soft.
4. Cool to room temp, then seal in a bag and place in the refrigerator.
Sweet Java Buttercream Icing
The base is the classic Wilton buttercream recipe, modified:
1 c. unsalted butter or solid vegetable shortening
1-2 tsp. cream or half & half
4 Tbsp. strong, brewed espresso (or 1 Tbsp. instant espresso + 3 Tbsp. water)
1 lb. confectioner’s sugar (~4 cups)
1 Tbsp. meringue powder (optional)
1/2 tsp. salt, to taste
Cream first three ingredients with a mixer. Add dry ingredients to creamed ingredients. Blend until smooth. Blend an additional minute.
To thin icing to make it spreadable, add cream.
By the way, meringue powder is not cream of tartar. It’s made of dried egg whites, sugar and vegetable gum. Recipes that call for meringue powder usually do so because of the growing fear of consuming raw eggs, as dried egg whites are pasteurized. Seeing as how this product is hard to find, the best substitute is actual meringue, made by whipping an egg white with a tiny pinch of cream of tartar and a pinch of sugar…but for the purposes of this recipe, I’d just leave it out.
- Derrick Snyder