Macadamia Fudge Torte
Indulge in the ultimate combination of rich chocolate decadence and buttery nuttiness with this Macadamia Fudge Torte, a show-stopping dessert that's as elegant as it is irresistible. This recipe features a golden macadamia nut crust, baked to perfection, as a base for a luscious dark chocolate filling that’s smooth, creamy, and perfectly balanced with a hint of sea salt. With a crisp yet tender crust and a velvety, melt-in-your-mouth fudge layer, this torte is a feast for both the eyes and the palate. Ideal for special occasions or any time you crave a sophisticated dessert, this torte is easy to prepare and stores beautifully, making it perfect for make-ahead entertaining. Serve it chilled or at room temperature, garnished with extra macadamias or a drizzle of chocolate for a truly unforgettable sweet treat.
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Recipe Information
Ingredients
- 1.5 cups Macadamia nuts
- 1 cup All-purpose flour
- 0.75 cup Unsalted butter
- 0.5 cup Powdered sugar
- 10 ounces Dark chocolate
- 1.25 cups Heavy cream
- 0.25 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
In a food processor, pulse the macadamia nuts until finely ground but not pasty. Add the flour, powdered sugar, and 0.5 cup of cold, cubed butter. Blend until the mixture resembles coarse sand.
Press the macadamia crust mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, or until lightly golden. Set aside to cool slightly.
Chop the dark chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to steam (but do not boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth. Set aside to cool for a few minutes.
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and sea salt until well combined. Gradually stir in the melted chocolate mixture until smooth and glossy.
Pour the chocolate filling over the macadamia crust in the springform pan. Bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the torte from the oven and let it cool to room temperature. Once cool, refrigerate for at least 2-3 hours or overnight for best results.
Remove the torte from the springform pan and transfer it to a serving plate. Garnish with extra macadamia nuts, a dusting of powdered sugar, or a drizzle of melted chocolate if desired.
Slice and serve chilled or at room temperature. Enjoy this decadent dessert!
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.1 g | 549% | |
| Saturated Fat | 180.4 g | 902% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 398.4 g | 145% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 258.2 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 438 mg | 34% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
