510 Glenwood Avenue, Ste 223
Raleigh, NC 27609
919.829.3771

Ingredients - Crust
•  2 cups graham cracker crumbs
•  1/2 cup finely chopped macadamia nuts
•  1/4 cup ( 1/2 stick) melted butter

Ingredients - Filling
•  3 pounds chocolate chips
•  2 cups heavy cream
•  6 ounces raspberry syrup (see notes)
•  2 tablespoons Chambord raspberry liqueur
•  Raspberry coulis, optional (see notes)
•  Whipped cream, optional

Preparation - Crust
Preheat oven to 300 degrees and grease a 10-inch springform pan.

In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.

Preparation - Filling
Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust and chill for 6 hours.

Unmold torte. Serve slices with raspberry coulis and whipped cream.

Notes: Raspberry syrup is available at coffee shops. To make raspberry coulis, puree 1 (10-ounce) package frozen raspberries in heavy syrup until smooth, thinning with water if necessary.

Makes 16 servings.

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