---------- Recipe via Meal-Master (tm) v8.02
  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
   3 1/2 oz Jar salted macadamia nuts,
            -chopped (reserve 6)
      10 oz Package white chocolate
     1/4 c  Heavy cream
       1 tb White chocolate liquer or
            -creme de cacao
       1 oz Milk chocolate or semisweet
            -chocolate, melted, for
   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.