Step 1: Preheat oven to 180C

Step 2: Combine flour, baking powder and salt together in a bowl and set aside.

Step 3: Beat the eggs and sugar together in a mixer, until light and fluffy.

Step 4: Add the espresso and Vino Cotto to the egg mix and beat for another five minutes.

Step 5: Place 150 grams of chocolate and the butter into a double boiler and heat till melted.

Step 6: Combine the melted chocolate mixture with the egg mixture.

Step 7: Fold through the dry ingredients and add half a cup of macadamia nuts and the remaining chocolate before also adding 150 grams of Dark Chocolate & Vino Cotto Caramel.

Step 8: Grease pan and dust with cocoa. Pour remaining Dark Chocolate & Vino Cotto Caramel into the base of the pan. Pour batter over the top and place in the oven for fifteen minutes.

Step 9: Remove from the oven and top with macadamia nuts.