This is a sponsored post. All opinions are mine. For many of us, college is a time filled with firsts. It was a time I was first on my own, had my first real boyfriend and tasted coffee. For a long time, my coffee’s sole purpose was in helping me pull off all-night cram sessions for my upcoming exams. Shortly after, my first full-time job came along and a morning cup of Joe (or two) became a necessity to help start my day.
As I have gotten older, I now have an appreciation for the taste, quality, and aroma. One of my favorite things to do is curling up with a home-brewed latté in one hand, a book in the other, and a sweet treat nearby. One of my favorite sweets is my super moist and decadently delicious Flourless Chocolate Macadamia Nut Espresso Cake.
When I make my Flourless Chocolate Macadamia Nut Espresso Cake, I want to be sure I have a great coffee. This is the ingredient that really makes this recipe shine. For me, that brand of coffee is Community Coffee: the largest family-owned coffee company in the U.S.
My taste for coffee has evolved over the years and I am super choosy when it comes to the beans I purchase. It has been a long time since I looked forward to waking up and having that first cup of coffee. With Community Coffee, I get a product that’s high in quality and comes from a source that’s ethical and trustworthy.
I am so happy to have discovered a coffee with such amazing flavor profiles. The blends from Community Coffee boast a rich, bold, slightly fruity, and absolutely delicious taste. With their tight-knit relationships with farmers worldwide, they give me even more reason to purchase from them. Their product line ranges from ground roasts to whole beans, down to K-cup pods for single-serve coffee machines.
Their premium coffees start at $6.49 USD for 12 oz. (ground), making delicious and ethical coffee a rather accessible treat. I used the Ground Private Reserve Columbia-Toledo-Labateca coffee in my Flourless Chocolate Macadamia Nut Espresso Cake. It retails for just under $10 and it is sooooo worth it!!
So when I’m brewing at home, I turn to Community Coffee. Not only is it great for my daily dose of java, but because of its hard-to-resist aromas, blends, and flavors, it’s actually the perfect ingredient for my Flourless Chocolate Macadamia Nut Espresso Cake. Double win? I think so. Be sure to stay social with Community Coffee and like them on Facebook and follow them on Twitter.
- 1 1/3 cups semi sweet chocolate chips
- 3/4 cup butter
- 2 tbsp. water
- 2 tbsp. strong coffee
- 5 large eggs, plus one yolk
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup macadamia nuts, chopped
- 1/4 cup sugar
- Preheat the oven to 375°F. Lightly grease an 8" round cake pan. You will also cut a piece of parchment to fit the pan and grease it, and lay it in the bottom of the pan.
- In a food processor (or by hand) chop macadamia nuts
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips melt,
- In a medium mixing bowl, add butter/chocolate mixture and water, sugar, salt, coffee, and vanilla.
- Add the eggs, beating briefly until smooth. Add nuts
- Spoon the batter into pan.
- Bake for 20-25 minutes. The cake is ready when a thin crust is on top
- Remove it from the oven, and cool it in the pan for 5 minutes.
- Invert and release from pan. Serve with whipped topping (if desired)
What is your favorite dessert to have with your coffee? I would love to hear in the comments below!