Best 5 Luau Macadamia Fudge Torte Recipes
Indulge in the delightful flavors of Hawaii with our guide to creating the ultimate luau macadamia fudge torte. This exquisite dessert combines the richness of chocolate and the buttery crunch of macadamia nuts in a creamy fudge center, all enveloped in a flaky pastry crust. Perfect for special occasions or as a sweet treat, this torte will transport you to the tropical paradise of the Aloha State.
Here are our top 5 tried and tested recipes!
SIMPLE MACADAMIA NUT FUDGE
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." -Vicki Fioranelli, Cleveland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 5 pounds.
Number Of Ingredients 9
Steps:
- Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MACADAMIA FUDGE CAKE
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.
Nutrition Facts : Calories 585 calories, Fat 41g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 340mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
MACADAMIA FUDGE TORTE
This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)
Provided by bert2421
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9" or 10" springform pan with Pam.
- In a small saucepan, combine condensed milk and chocolate chips.
- Heat on med-low setting til chocolate is melted, stirring occasionally.
- In a large bowl, combine cake mix, cinnamon and oil until crumbly.
- Place pears in a blender and blend until smooth.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
- (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Drop chocolate chip mixture by spoonfuls over the batter.
- Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
- Bake 45-50 minutes or until top springs back lightly when touched in center.
- (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
- Remove side of pan and cool.
- Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
- To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
LUAU - MACADAMIA FUDGE TORTE
Steps:
- Heat oven to 350°. Spray 9 or 10 inch springform pan with nonstick cooking spray. In a small saucepan, combine filling ngredients. Cook over medium-low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In another large bowl, combine 2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350° for 45 to 50 minutes or until top springs back when touched lightlyin center. Cool 10 minutes. Remove sides of pan. Cool 1 hour or untilcompletely cooled. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 or 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Yields 12 servings.
LIME AND MACADAMIA FUDGE
This is from the first edition of 4 Ingredients and comes highly recommended by the co-ordinator of my DS's recreation group for intellectualy and/or physically challenged adults. She has also made it using lemon in place of the lime and says both versions are equally delicious. I have not made this myself so I am estimating times and yield (do not include refrigeration time to set).
Provided by ImPat
Categories Candy
Time 16m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Line a 18cm (7 1/8") square tin with baking paper.
- Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
- Add nuts and zest and mix well.
- Pour into tin and refrigerate overnight prior to cutting.
Nutrition Facts : Calories 210, Fat 12.8, SaturatedFat 5.7, Cholesterol 10, Sodium 40, Carbohydrate 22.2, Fiber 0.6, Sugar 21.5, Protein 3
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cacao content of at least 55% is ideal.
- Make sure the butter and cream cheese are at room temperature before you start baking. This will help them to blend together smoothly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- For a richer flavor, use homemade macadamia nut butter. You can also use store-bought macadamia nut butter, but make sure it is unsweetened and made with 100% macadamia nuts.
- If you don't have a springform pan, you can bake the cake in a 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
- Store the cake in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This luau macadamia fudge torte is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate cake is complemented by the creamy macadamia nut frosting, and the toasted macadamia nuts add a crunchy texture. This cake is sure to be a hit with your family and friends.
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