The Decadence Really Is…
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
▪ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then invert a large plate over the top of it and flip the whole thing over to release the torte.
- Remove parchment paper circle, carefully slice and serve with macadamia nuts and a sprinkling of powdered sugar.