21 1/2 oz Box fudge brownie mix
1/2 c Water
1/2 c Oil
2 Eggs
10 oz Package white chocolate
-pieces
3 1/2 oz Jar salted macadamia nuts,
-chopped (reserve 6)
Topping:
10 oz Package white chocolate
-pieces
1/4 c Heavy cream
1 tb White chocolate liquer or
-creme de cacao
1 oz Milk chocolate or semisweet
-chocolate, melted, for
-garnish
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.
Yields
16 Servings