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.

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