The best delicious Spotted Chocolate Macadamia Nut Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spotted Chocolate Macadamia Nut Torte recipe today!
Hello my friends, this Spotted Chocolate Macadamia Nut Torte recipe will not disappoint, I promise! Made with simple ingredients, our Spotted Chocolate Macadamia Nut Torte is amazingly delicious, and addictive, everyone will be asking for more Spotted Chocolate Macadamia Nut Torte.
What Makes This Spotted Chocolate Macadamia Nut Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spotted Chocolate Macadamia Nut Torte.
Ready to make this Spotted Chocolate Macadamia Nut Torte Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply