Foodfreeway is pleased to be able to provide you with a recipe from our friend Joanne Weir, author of "Weir Cooking: Recipes from the Wine Country", and host of a 26-part Public Television Series called "Weir Cooking in the Wine Country", which airs nationally in the US.

Here is what Joanne said about this recipe: "The cake keeps very well, if not iced, for 3 to 4 days. Do not refrigerate or freeze. Just cover the cake while it is still in the pan, with foil. Inspired by Lindsey Shere."

CHOCOLATE MACADAMIA SOUFFLE CAKE WITH SOFT CREAM
{copyright Joanne Weir}

Ingredients:
1 cup unsalted butter
9 ounces excellent quality bittersweet chocolate, finely chopped
6 eggs, separated
3/4 cup sugar
6 tablespoons brown sugar
6 tablespoons all-purpose flour
3 tablespoons macadamia nuts
1/2 teaspoon cream of tartar
1 cup heavy cream, chilled
1/4 teaspoon vanilla extract
1 tablespoon confectioner's sugar

Preparation:
Butter the sides and bottom of a 9-inch springform pan with butter and line the bottom with parchment. Dust with flour and tap out the excess.
In the top of a double boiler, melt the butter and chocolate just until melted and smooth. Set aside and keep warm.
Preheat an oven to 350o F.
Beat the egg yolks, white sugar and brown sugar just until mixed. While the chocolate is still warm, whisk the egg mixture into it. Grind the nuts and flour finely in a food processor. Stir into chocolate mixture.
In a bowl, beat the egg whites and cream of tartar to form stiff peaks. Carefully fold the whites into the chocolate mixture. Pour the mixture into the prepared pan and bake until the cake is completely set around the sides but still has a soft and creamy circle, about 6 inches across in the center, 35 to 45 minutes. The cake should jiggle just slightly when you shake the pan gently. Cool the cake in the pan.
Just before serving, add the vanilla and confectioner's sugar to cream and whip to soft peaks. Dust the top of the cake with confectioner's sugar.
To serve, cut the cake into wedges and serve a dollop of the cream on the side.
Serves 8 to 10