Chocolate-Flecked Macadamia Nut Torte Recipe

60 mins
120 mins

Ingredients

For Cake:
2 oz. fine-quality semisweet chocolate, chopped coarse
2 1/3 cups (~12 oz.) raw macadamia nuts - or salted roasted macadamia nuts, desalted (procedure under directions)
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon double-acting baking powder
5 large egg yolks at room temperature
5 large egg whites at room temperature
1/4 teaspoon cream of tartar
For Frosting:
1 oz. fine-quality semisweet chocolate, chopped coarse
1 1/2 teaspoons macadamia nut liqueur or hazelnut liqueur
10 raw macadamia nuts (whole) or salted roasted macadamia nuts, desalted

Preparation

Step 1

Making the Cake:

Line the bottom of a buttered 9½-inch springform pan with foil, shiny side down. Butter the foil, and dust the bottom and side with flour, shaking out the excess.

In a food processor, chop fine the chocolate and transfer it to a large bowl. In the food processor, grind fine 1 cup of the macadamia nuts with 3 tablespoons of the sugar. Add the mixture to the chocolate. Repeat the procedure with the remaining 1⅓ cups macadamias and 3 tablespoons of the remaining sugar. Into the bowl, sift together the flour and the baking powder and toss the mixture with a fork until it is combined well.

In a large bowl with an electric mixer, beat the egg yolks with ¼ cup of the remaining sugar until the mixture is very thick and pale and forms a ribbon when the beaters are lifted.

In another large bowl, with the mixture and cleaned beaters, beat the egg whites at medium speed until they are frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Beat in the remaining 2 tablespoons sugar at high speed and beat the whites until they just hold stiff peaks.

Fold one-third of the macadamia nut mixture into the yolk mixture gently. Fold in one-third of the whites gently. Repeat the procedure 2 more times with the remaining macadamia mixture and the remaining whites.

Pour the batter into the spring-form pan, smoothing the top. Bake it int the middle of a pre-heated 325F oven for 55 minutes, or until a tester comes out clean, and let the cake cool in the pan on a rack for 10 minutes. Run a thin knife around the edge of the cake, remove the side of the pan gently, and invert the cake onto a lightly buttered rack. Remove the bottom of the pan and the foil carefully and let the cake cool completely.

Making the Frosting:

In a large metal bowl, set over barely simmering water, melt the chocolate, stirring until it is smooth. Add the liqueur and remove the pan from the heat, keeping the bowl set over the hot water.

In a large bowl, with an electric mixer, beat the cream with the sugar until it just holds stiff peaks.

While the cream is being beaten, remove the chocolate mixture from over the hot water and let it cool for 30 seconds.

Stir ⅓ cup of the whipped cream quickly into the chocolate mixture until the mixture is combined well, and fold in the remaining whipped cream gently but thoroughly.

Brush the top and side of the cake with the 2 tablespoons liqueur. Spread the top and side with the chocolate macadamia frosting, and garnish with the 10 macadamias.

Chill the cake, uncovered, for 1 hour.

The frosted cake may be made 1 day in advance and kept covered and chilled.

To Desalt Salted Roasted Macadamia Nuts:

In a large sieve, rinse the macadamia nuts under warm water, tossing them, for 10 seconds and let them drain, tossing them occasionally, for 5 minutes. Transfer them to a plate, and let them cool completely.