Title: Spotted chocolate macadamia nut torte
 Categories: Desserts, Chocolate
      Yield: 16 Servings
 
 21 1/2 oz Box fudge brownie mix
    1/2 c  Water
    1/2 c  Oil
      2    Eggs
     10 oz Package white chocolate
           -pieces
  3 1/2 oz Jar salted macadamia nuts,
           -chopped (reserve 6)
           Topping:
     10 oz Package white chocolate
           -pieces
    1/4 c  Heavy cream
      1 tb White chocolate liquer or
           -creme de cacao
      1 oz Milk chocolate or semisweet
           -chocolate, melted, for
           -garnish
 
  Spotted Chocolate Macadamia Nut Torte
  
  To make the torte:  Heat oven to 350 degrees.  Grease a 9 or 10 inch
  springform pan. Combine brownie mix, water, oil, and eggs; beat 50
  strokes by hand. Stir in white chocolate and nuts. Pour into prepared
  pan and bake for 45 to 50 minutes or until center of cake is set.
  Cool one hour and then remove sides of pan; let cake cool completely.
  
  To make topping:  Melt white chocolate in a heavy saucepan over low
  heat or in the top of a double boiler over hot water. Add cream and
  liqueur. Blend until smooth.  Spread over cooled torte and let
  drizzle down sides.
  
  In a heavy saucepan over low heat, melt milk or semisweet chocolate.
  Let drops of the melted chocolate fall off a spoon onto the top of
  the cake to make polka-doteffect. Place reserved whole macadamias in
  an attractive pattern on top of the cake. Refrigerate 1 hour before
  serving. Makes 16 servings.