Macadamia Chocolate Torte Recipe - Cooking Index
Macadamia Chocolate Torte Recipe - Cooking Index
| Crust | ||
| 1/4 cup | 49g / 1.7oz | Unsalted butter |
| 4 tablespoons | 60ml | Sugar |
| 1 | Egg | |
| 3/4 cup | 46g / 1.6oz | Flour |
| Filling | ||
| 1 lb | 454g / 16oz | Whole macadamia nuts |
| 1 lb | 454g / 16oz | Dark Belgian chocolate |
| 2 cups | 474ml | Whipping cream |
| 2 tablespoons | 30ml | Frangelico liqueur |
| Garnish | ||
| Shaved white chocolate | ||
| Whipped cream | ||
| Additional nuts |
Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350F.
PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy. Add egg. Mix well. Add flour and mix well. Roll the dough over wax paper and transfer it to the chilled pan. Use fork to crimp edges of crust. Bake in a 350F oven until crust gets golden brown -- about 10 minutes. Cool.
PROCEDURE FOR FILLING: Roast nuts in oven at 200F for 5 to 10 minutes. Melt the chocolate. Heat the cream and add to the chocolate . Mix well. Add 2 Tbs of Frangelico. Add nuts and stir to blend. Pour into crust and cool.
PRESENTATION: Decorate with shaved white chocolate or whipped cream topped with chopped macadamia nuts.
Source:
Stan Strom
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.