Macadamia Nut Chocolate Torte

Ohhh now you’re in for a treat. Joe has been busy baking and you get to duplicate his sweet treat with this recipe!

Macadamia Nut Chocolate Torte

Prep Time: 30 min, to bring butter up to temperature and chop chocolate – Total Time (not including chilling, because I often eat it right out of the oven): 1 1/2 hours

Ingredients:

▪       15 oz. chocolate chips or chocolate chopped (I use Nestle Milk Chocolate however you can use bittersweet or semi-sweet )

▪       2 sticks of butter room temperature unsalted butter, cubed + some for coating pan

▪       6 large eggs room temperature

▪       ¼ tsp vanilla or almond extract

▪       2 tbs. granulated sugar + some for coating pan

▪       1 9 x 13-inch baking dish to make water bath for baking torte

▪       ½ cup macadamia nuts for garnishing

Directions:

1. Preheat to 425F.  Place 9×13” pan filled with water on bottom rack.  Grease a 9” spring form pan with butter on the bottom and sides.  Cut a round of parchment paper to fit your pan and place in the bottom.  Dust the sides of the pan with sugar, it will stick to the butter.
2. Next, use an electric mixer to whip 6 large eggs, on high speed, until they’ve tripled in volume, then gradually add in the 2 tbs. sugar as you continue to beat to stiff peaks.  Remember to stop beating when you *just* get to stiff peaks.
3. In a double boiler (it can be a makeshift one, I just use a bowl on top of a pot right now) on med-low heat, melt chocolate and butter together.  Stir pretty constantly as soon as the chocolate shows signs of melting.  When completely melted, take off heat and whisk in egg yolks.
4. Let the chocolate cool down for a few minutes and then slowly and very gently fold in the beaten eggs. Transfer that to the prepared cake pan, inside of a 9×13-inch baking dish. Add just enough hot water to come halfway up the cake pan and then very carefully transfer that to the center rack of the preheated 425-degree oven.
5. Be super careful putting it in and taking it out of the oven and, keep your eye on the clock — it only takes 17 minutes to bake.
6. As soon as it comes out of the oven, very carefully transfer it to a cooling rack for 10-15 minutes and then cool it down completely in the fridge. At that point, run a knife around the outside edge of the torte, to help release that, and then place the pan on a low burner for 10-15 seconds to help release the bottom.
7. Then invert a large plate over the top of it and flip the whole thing over to release the torte.
8. Remove parchment paper circle, carefully slice and serve with macadamia nuts and a sprinkling of powdered sugar.

Aloha!!!!