Charlie Paladin/Wayne, executive chef at Justin Vineyards & Winery in Paso Robles, California, uses Hawaiian-grown and manufactured chocolate in this torte, and the winery's Obtuse port-style wine for the sauce.
Chocolate Macadamia Torte with Vanilla Port Sauce
MAKES: 10 to 12 servings
PREP AND COOK TIME: About 1 hour, plus at least 4 hours to chill
Ingredients:
3/4 pound semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
1 1/2 cups whipping cream
3 large egg yolks
Macadamia crust (recipe follows)
Vanilla port sauce (recipe follows)
Directions:
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 140[degrees]. Adjust heat to keep mixture between 140[degrees] and 150[degrees], 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.
Per serving without sauce: 407 cal., 69% (279 cal.) from fat; 4.3 g protein; 31 at (15 g sat.); 33 g carbo (1.9 g fiber); 59 mg sodium; 97 mg chol.
Macadamia Crust
MAKES: 1 crust; 10 to 12 servings
PREP AND COOK TIME: About 25 minutes, plus 45 minutes to cool
Ingredients:
1 cup unsalted roasted macadamias (see notes)
3/4 cup all-purpose flour
6 tablespoons firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
Directions:
1. In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)
2. Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.
3. Bake crust in a 350[degrees] oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.
NOTES: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.
Per serving: 168 cal., 64% (108 cal.) from fat; 1.8 g protein; 12 g fat (3.7 g sat.); 14 g carbo (0.2 g fiber); 44 mg sodium; 11 mg chol.
Vanilla Port Sauce
MAKES: 1 cup
PREP AND COOK TIME: About 15 minutes, plus 15 minutes to cool
Ingredients:
1 1/2 cups port
1 cup sugar
1 vanilla bean (about 7 in.)
Directions:
1. In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.
2. Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.
NOTES: If making up to 2 days ahead, cover and chill; sauce thickens when it's cool.
Per tablespoon: 59 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 15 g carbo (0 g fiber); 2.1 1 mg sodium; 0 mg chol.
Sunset
March, 2000 by Andrew Baker
COPYRIGHT 2000 Sunset Publishing Corp.
Chocolate Macadamia Torte with Vanilla Port Sauce
MAKES: 10 to 12 servings
PREP AND COOK TIME: About 1 hour, plus at least 4 hours to chill
Ingredients:
3/4 pound semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
1 1/2 cups whipping cream
3 large egg yolks
Macadamia crust (recipe follows)
Vanilla port sauce (recipe follows)
Directions:
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 140[degrees]. Adjust heat to keep mixture between 140[degrees] and 150[degrees], 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.
Per serving without sauce: 407 cal., 69% (279 cal.) from fat; 4.3 g protein; 31 at (15 g sat.); 33 g carbo (1.9 g fiber); 59 mg sodium; 97 mg chol.
Macadamia Crust
MAKES: 1 crust; 10 to 12 servings
PREP AND COOK TIME: About 25 minutes, plus 45 minutes to cool
Ingredients:
1 cup unsalted roasted macadamias (see notes)
3/4 cup all-purpose flour
6 tablespoons firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
Directions:
1. In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)
2. Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.
3. Bake crust in a 350[degrees] oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.
NOTES: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.
Per serving: 168 cal., 64% (108 cal.) from fat; 1.8 g protein; 12 g fat (3.7 g sat.); 14 g carbo (0.2 g fiber); 44 mg sodium; 11 mg chol.
Vanilla Port Sauce
MAKES: 1 cup
PREP AND COOK TIME: About 15 minutes, plus 15 minutes to cool
Ingredients:
1 1/2 cups port
1 cup sugar
1 vanilla bean (about 7 in.)
Directions:
1. In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.
2. Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.
NOTES: If making up to 2 days ahead, cover and chill; sauce thickens when it's cool.
Per tablespoon: 59 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 15 g carbo (0 g fiber); 2.1 1 mg sodium; 0 mg chol.
Sunset
March, 2000 by Andrew BakerCOPYRIGHT 2000 Sunset Publishing Corp.
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