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| Claire’s Chocolate Macadamia Nut Torte |
| Yields: 6-8 servings |
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| INGREDIENTS |
16 oz bittersweet or semisweet chocolate
5 oz butter
5 large brown eggs (white are ok)
1/4 t cream of tartar
1/4 C fine sugar (+3 T more sugar if using bittersweet
chocolate)
3/4 lb macadamia nuts, coarsely chopped
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| METHOD |
| Pre-Heat Oven to 425°
In baking pan (9 inch square or round) sprinkle the macadamia
nuts around just enough to cover the bottom of the pan
& set aside.
Melt in a large bowl chocolate &butter in double boiler
stir until melted.
Remove from heat and set aside.
Separate eggs into two mixing bowls.
Add sugar to egg yolks stir together then mix into the
chocolate mixture.
Whip egg whites &cream of tartar till soft peaks form.
Fold half of egg whites into chocolate mixture to lighten.
Then fold remaining egg whites into chocolate being
careful not to over fold.
Pour the chocolate mixture into the baking pan over the
macadamia nuts.
Bake for 15 minutes.
Remove from oven, refrigerate to cool. Can put immediately
in refrigerator to expedite cooling.
Serve chilled with fresh whip cream & lemon brandy sauce
or a fruit puree.
Goes great with fresh raspberries or blackberries.
Garnish with mint. |
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