Chocolate Meringue Macadamia Torte

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Chocolate Meringue Macadamia Torte

require
9 in. Heart Pans
1 Roll Parchment

Chocolate Filling:
8 ounces sweet baking chocolate
3 tablespoons confectioners sugar
3 tablespoons coffee-flavored liqueur
4 egg yolks, beaten
4 egg whites
1 cup whipping cream, whipped
1-1/2 cups chopped macadamia nuts
Chocolate dipped macadamia nuts, whipped cream, melted chocolate for garnish
Chocolate Meringue:
2 tablespoons Meringue Powder
1/2 cup cold water
3/4 cup plus 1 tablespoon granulated sugar
4 tablespoons unsweetened cocoa

To Make Filling:
Melt chocolate over hot, not boiling water in double boiler. Combine confectioners’ sugar, liqueur and egg yolks. Stir into chocolate. Cook over medium heat, stirring constantly with whisk until mixture is warm and thickened (about 6 minutes). Cool. Beat egg whites until stiff peaks form. Stir into cooled chocolate mixture. Fold in whipped cream until well blended. Fold in 1/2 cup chopped nuts; reserve remaining nuts for assembling torte. Cover and chill filling until ready to serve torte (at least 1 hour).

To Make Meringue:
You will need to make four meringue layers. If you have four pans, bake at one time; if you are using two pans, repeat instructions for two more layers.
Preheat oven to 300°F. Grease two Heart Pans, cut parchment and fit into bottom of pans. In a large bowl, combine Meringue Powder, water, cocoa and 1/2 cup sugar. Whip at high speed for 5 minutes gradually add remaining sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Place approximately 1-1/2 cups meringue mixture in prepared pans and spread evenly. Cover bowl with damp cloth and reserve remaining mixture for two more meringues. Bake at 300°F for 1 hour or until meringue is set and dry. Cool 30 minutes. Remove from pans, invert and remove parchment. Rewhip reserved meringue and follow above instructions to bake two additional layers. Baked and cooled meringue layers can be stored 1-2 days in an airtight container in a cool, dry place.

To Assemble Torte:
Just before serving, spread 1/3 of filling on each of three meringue layers. Sprinkle with 1/4 cup chopped macadamia nuts. Stack filled layers atop each other on serving plate. Top with fourth meringue layer. Garnish with tip #2110 whipped cream rosettes and chocolate dipped macadamia nuts; drizzle melted chocolate over top. Can be assembled 30-45 minutes before serving. To cut, use a serrated knife in a sawing motion.

Makes 18-20 servings

Tips about Chocolate

White Chocolate

White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.' According to the FDA, to be called 'chocolate' a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.