Chocolate Macadamia Torte With Vanilla Port Sauce – a delicious recipe with chocolate, ground cinnamon, whipping cream, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the top of a double boiler, combine chocolate, cinnamon, and 3/4 cup cream. Stir over simmering water just until chocolate is melted and smooth. Add egg yolks and whisk over simmering water until mixture reaches 140u00b0. Adjust heat to keep mixture between 140u00b0 and 150u00b0, and continue to whisk for 3 minutes. Nest pan in ice water and stir often until mixture is cool, about 15 minutes.
2
In a deep bowl with a mixer at high speed, whip remaining cream until it holds distinct peaks. Gently fold whipped cream into chocolate mixture, then pour into cool macadamia crust. Cover airtight (don't let cover touch filling) and chill at least 4 hours or up to 2 days.
3
Remove cheesecake pan rim, cut torte into wedges, and accompany with vanilla port sauce to taste.
4
Nutritional analysis per serving without sauce.
884
kcal
Calories
66
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3/4 pound semisweet chocolate, chopped, 1 1/2 teaspoons ground cinnamon, 1 1/2 cups whipping cream, 3 large egg yolks.
Yes, Chocolate Macadamia Torte With Vanilla Port Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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