June 17, 2013

Fudge Truffle-Pecan Torte

We made this during Feast of Unleavened Bread this year. Everyone loved it!
 
Fudge Truffle-Pecan Torte
Serves 10-12
Preheat oven to 375F
Bake 20 min., Cool 1 hr.
Prepare your pan:
Lightly grease a 9-inch spring-form pan (the bottom comes out). Crisco or butter (i.e. solid shortening) is better than oil (i.e. liquid)- it sticks in place, and creates a good barrier. Put a piece of wax paper under the bottom, trace around it, and cut out the circle. Place this in the bottom of the pan, waxed side up. You may want to grease this a bit.
Form your crust:
2 (1 oz.) squares of Baking Chocolate
1/2 c. Butter
1 c. Sugar
2 Eggs
1/2 c. Flour
1/2 C. Chocolate Chips
1/2 tsp. Vanilla
Melt the chocolate in a double-boiler, or microwave it at MEDIUM (50% power) for 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Beat the butter and sugar until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Stir in chocolate chips and vanilla. Spread the batter to the edges of the pan. Set aside.
Form your tart:
1 (12 oz.) package Chocolate Chips
3/4 C. firmly packed Brown Sugar
1/2 C. Butter, softened
3 Large Eggs
1 tsp. Vanilla
1/2 C. Flour
1 C. Pecans, finely chopped
2 tsp. Coffee, or Instant Coffee Granules
Melt the chocolate in a double-boiler, or microwave it at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Beat brown sugar and butter until blended. Add eggs, beating well. Stir in the melted chocolate, vanilla, and next 3 ingredients. Pour batter into your prepared pan.
Bake at 375F for 20 minutes. Don't over cook it. The eggs will set as it cools. Let cool on a wire rack for 1 hour. Remove from pan, and garnish with chocolate shavings or fruit if desired.
Enjoy!

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