NoMU recipes: chocolate raspberry macaroon cake

Be honest, we had you at chocolate. Well that’s understandable, because without chocolate there would be darkness and chaos in the world. Layers of coconut macaroon, whipped chocolate and raspberries make this cake a winner and super impressive. The NoMU Decadent Hot Chocolate Pieces give the whipped ganache a bittersweet richness and combined with the sweet meringue and zing of the fresh raspberries, this is one summer’s treat.

Ingredients (serves 6-8):

1 cup cream
300g NoMU Decadent Hot Chocolate Pieces
3 egg whites
1 cup sugar
2 and 2/3 cups desiccated coconut
NoMU Cocoa, for dusting
200g fresh raspberries, to garnish

Method:

1. Preheat the oven to 180°C. Line a 20 x 20cm baking tray with greaseproof paper.
2. Bring the cream to a boil, remove from the heat and add the chocolate pieces. Allow to stand for 5 minutes then stir until smooth.
3. Refrigerate until set then whip until fluffy and stiff.

4. In a medium saucepan, bring 1cm of water to a simmer.
5. Using an electric mixer, beat the egg whites in a glass bowl set over the simmering water until soft peak stage. Gradually beat in the sugar until combined.
6. Remove from the heat and beat at high speed until cool. Fold in the coconut gently until combined.
7. Spread the mixture onto the lined baking tray and bake for 20-25 minutes or until golden.
8. Allow to cool slightly, and then turn the macaroon cake onto a clean surface. Trim the edges and cut the cake into two rectangles.
9. Sandwich the layers together with the whipped chocolate mixture, finishing with another layer of chocolate and a dusting of cocoa. Top with raspberries.

And the good news is that this cake tastes even better refrigerated overnight and enjoyed the next day.

Head this way to see the full NoMU range and try these other NoMU inspired recipes.