Comments on: Chocolate Macadamia Nut Torte

By: axm

axm — Sun, 08 Mar 2009 17:15:35 +0000

This recipe totally worked for me. My friends RAVED about it and took all the leftovers which to me is my measure of success. But I will admit that I really wanted to make the Chocolate Blackout Cake, but didn’t have anything to transport it to the dinner party that I was making it for so I’ll cook that when I host.
This recipe seriously stressed me out though, because of the use of ounces rather than cups and my “food processor” is one of those hand blenders that has a very small food processor attachment, but it all worked out in the end.
I wish I’d paid more attention to your pictures though, because that would’ve provided me some comfort with the whole process. Anyway, this is all to say “Keep up the good work” and thanks for some great recipes.

By: Lee

Lee — Fri, 20 Feb 2009 13:44:42 +0000

This recipe didn’t work for me. The macadamia nuts were very oily and I had to stop processing before they were fine enough – otherwise they seemed to be breaking down. In the cake itself they were too crunchy. I used Ghirardelli 60% cacao, and processed them making an awful racket for a couple of minutes. Still not fine enough, and in the cake the chocolate did not melt into the batter. I used the amount of butter called for – right from the refrigerator – and it was too hard. Took some time to soften. The processor does not do a great job with butter and sugar, a mixer would have been better. In a 350 oven the cake burned on the top, which gave the kitchen a burned odor and the cake a bitter after taste. Baked for an hour and was still not done in the middle. Cake had a gloppy texture.

By: Chuck

Chuck — Wed, 11 Feb 2009 04:04:30 +0000

Anne, 8 ounces (2 sticks) is the correct amount. Jamie Oliver’s original recipe called for 10 ounces of butter! So I reduced the amount of butter a fraction.

By: Anne

Anne — Sun, 08 Feb 2009 14:39:28 +0000

This recipe says 8 oz of butter. I am assuming that should be 8 Tablespoons (1 stick) as each stick of butter is 1/2 a cup (4 oz.) I cannot imagine two sticks of butter in this recipe. With the oil in the nuts and fat in the chocolate, 8 oz. of butter should be enough. Right? I want to make this, but I don’t want to toss the first cake because of an error in ingredients. Any ideas? Thanks.

By: Lynn

Lynn — Sun, 06 Jan 2008 20:38:04 +0000

This looks amazing. I think substituting macadamia nuts is inspired. Chocolate and macadamia nuts is always a wonderful combination.

By: Chuck

Chuck — Sat, 05 Jan 2008 21:47:08 +0000

Jennifer, I figured 20 minutes early was good enough, but I should have known better. Gretchen, good luck with your torte. I'm sure it will turn out great! JEP, I used Valrhona Le Noir Gastronomie (61% cacao) chocolate and cocoa powder.

By: JEP

JEP — Sat, 05 Jan 2008 19:38:27 +0000

OMG–this looks & sounds amazingly good! What brand of chocolate did you use?

By: Gretchen Noelle

Gretchen Noelle — Sat, 05 Jan 2008 11:45:11 +0000

This sounds very good. I am making a Brazil nut & Chocolate torte today. I hope it comes out looking like this!!!

By: Jennifer

Jennifer — Sat, 05 Jan 2008 01:33:18 +0000

This looks and sounds delicious! Macadamias and chocolate are always a good combo. I usually shave several minutes off a suggested baking time for my first “check,” then go from there.