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Macadamia Truffle Torte

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For 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)
  Eggs 2
  Chopped white baking bar/Vanilla milk chips 1 Cup (16 tbs)
  Coarsely chopped macadamia nuts 1 Cup (16 tbs)
For topping
  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.
Cool completely.
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.

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