(Cakes) White Chocolate Macadamia (With Pears Mousse) Torte
- Number of Servings: 16
Ingredients
1. In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel
2. Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate
3. In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave
4. In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt
5. Fold the chocolate-walnut mixture into the egg yolk mixture
6. Then fold the egg whites into the egg yolk mixture
7. Place in a well greased 9-inch springform pan
8. Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges
9. Cool in the pan
10. Make Mousse
11. Spread Mousse on cake and chill
Number of Servings: 16
Recipe submitted by SparkPeople user RYEAXL1.
5 eggs, separated½ cup agave nectar½ teaspoon celtic sea salt1 cup dark chocolate 73%2 cups walnuts
1. In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel
2. Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate
3. In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave
4. In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt
5. Fold the chocolate-walnut mixture into the egg yolk mixture
6. Then fold the egg whites into the egg yolk mixture
7. Place in a well greased 9-inch springform pan
8. Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges
9. Cool in the pan
10. Make Mousse
11. Spread Mousse on cake and chill
Number of Servings: 16
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 18.5 g
- Cholesterol: 83.4 mg
- Sodium: 61.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.3 g
- Protein: 4.9 g
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