Macadamia Truffle Torte
|Fudge brownie mix||3 Ounce (2 Packages Of 1 1/2 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Chopped white baking bar/Vanilla milk chips||1 Cup (16 tbs)|
|Coarsely chopped macadamia nuts||1 Cup (16 tbs)|
|White baking bar||6 Ounce, cut into pieces|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Vanilla extract/Chocolate-flavor liqueur||1 Tablespoon|
|Macadamia nuts||2 Tablespoon (Whole Ones, If Desired)|
|Chocolate curls||2 Tablespoon (If Desired)|
Heat oven to 350°F.
Lightly grease 10- or 9-inch springform pan.
In large bowl, combine brownie mix, water, oil and eggs.
Beat 50 strokes by hand.
Stir in 1 cup chopped white baking bar and macadamia nuts.
Pour batter into greased pan.
Bake at 350°F. for 43 to 53 minutes or until center is almost set.
Cool 1 hour.
Remove sides of pan.
Melt 6 ounces white baking bar in medium saucepan over low heat, stirring constantly until smooth.
Gradually stir in whipping cream and vanilla; blend until mixture is smooth and creamy.
Spread over cooled torte.
Garnish with whole macadamia nuts and chocolate curls.
Refrigerate at least 1 hour before serving.
Store in refrigerator.