---------- Recipe via Meal-Master (tm) v8.02

     Title: SPOTTED CHOCOLATE MACADAMIA NUT TORTE
Categories: Desserts, Chocolate
     Yield: 16 servings

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.

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