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.
