Spotted chocolate macadamia nut torte
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21½ | ounce | Box fudge brownie mix |
| ½ | cup | Water |
| ½ | cup | Oil |
| 2 | Eggs | |
| 10 | ounces | Package white chocolate pieces |
| 3½ | ounce | Jar salted macadamia nuts, chopped (reserve 6) |
| Topping: | ||
| 10 | ounces | Package white chocolate pieces |
| ¼ | cup | Heavy cream |
| 1 | tablespoon | White chocolate liquer or creme de cacao |
| 1 | ounce | Milk chocolate or semisweet chocolate, melted, for garnish |
Directions
Spotted Chocolate Macadamia Nut Torte To make the torte: Heat oven to 350 degrees. Grease a 9 or 10 inch springform pan. Combine brownie mix, water, oil, and eggs; beat 50 strokes by hand. Stir in white chocolate and nuts. Pour into prepared pan and bake for 45 to 50 minutes or until center of cake is set.
Cool one hour and then remove sides of pan; let cake cool completely.
To make topping: Melt white chocolate in a heavy saucepan over low heat or in the top of a double boiler over hot water. Add cream and liqueur. Blend until smooth. Spread over cooled torte and let drizzle down sides.
In a heavy saucepan over low heat, melt milk or semisweet chocolate.
Let drops of the melted chocolate fall off a spoon onto the top of the cake to make polka-doteffect. Place reserved whole macadamias in an attractive pattern on top of the cake. Refrigerate 1 hour before serving. Makes 16 servings.