3 / 4 cup + 2 tablespoons unsweetened cocoa powder
1 / 2 cup (1 stick) and 2 tablespoons unsalted butter
1 / 4 cup dried mango, finely chopped
1 / 4 1 teaspoon vanilla extract
1 / 2 tsp cardamom powder
1 cup raw sugar
2 large eggs
1 / 2 cup white unbleached flour
1 / 4 cup toasted macadamia nuts, chopped
1 / 4 cup crystallized ginger, finely chopped
Sea salt 1 / 4 teaspoon

Preparation method

Preheat oven to 325 ° F. Spray baking pan 8-inch baking dish with canola or olive oil spray. In a medium saucepan, combine butter, sugar, cocoa and salt. At very low heat, melt the ingredients together, stirring constantly, until chocolate and sugar just melted. Remove from heat and let cool until warm. Stir in vanilla and cardamom, then add egg, beating vigorously with a whisk, one at a time. Continue beating until the batter is thick and glossy, about one minute. Add flour and stir gently to combine then beat vigorously for one minute. Stir in nuts, mango and ginger. Spread mixture evenly in prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out with a small amount of wet paste on it. Cool to warm or room temperature before serving.

Recipe terms for this post:

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