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Ingredientes
- 21 1/2 ounce Box fudge brownie mix
- 1/2 c. Water
- 1/2 c. Oil
- 2 x Large eggs
- 10 ounce Package white chocolate pcs
- 3 1/2 ounce Jar salted macadamia nuts, minced (reserve 6)
- 10 ounce Package white chocolate pcs
- 1/4 c. Heavy cream
- 1 Tbsp. White chocolate liquer or possibly creme de cacao
- 1 ounce Lowfat chocolate">milk chocolate or possibly semisweet chocolate, melted, for garnish
Direcciones
- Spotted Chocolate Macadamia Nut Torte
- To make the torte: Heat oven to 350 degrees. Grease a 9 or possibly 10 inch springform pan. Combine brownie mix, water, oil, and Large eggs; beat 50 strokes by hand. Stir in white chocolate and nuts. Pour into prepared pan and bake for 45 to 50 min or possibly till center of cake is set. Cold one hour and then remove sides of pan; let cake cold completely.
- To make topping: Heat white chocolate in a heavy saucepan over low heat or possibly in the top of a double boiler over warm water. Add in cream and liqueur. Blend till smooth. Spread over cooled torte and let drizzle down sides.
- In a heavy saucepan over low heat, heat lowfat milk or possibly 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. Chill 1 hour before serving.
- Makes 16servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 246 | 66% |
| Total Fat 27.95g | 35% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.23g | |
| Cholesterol 48mg | 16% |
| Sodium 57mg | 2% |
| Potassium 161mg | 5% |
| Total Carbs 28.72g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 28.3g | 19% |
| Protein 4.14g | 7% |
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