Pecan fudge torte

10 servings

Ingredients

Quantity Ingredient
4 ounces Butter
10 ounces Bittersweet or
Semisweet chocolate cut-up
¼ cup Sugar
4 Eggs
4 tablespoons Butter
3 tablespoons Ligh corn syrup
1 tablespoon Gran Marnier cognac, or other liquer
1 teaspoon Vanilla extract
¾ cup Flour
½ teaspoon Baking powder
¼ teaspoon Salt
1 cup Pecans; chopped
Whipped cream
1 teaspoon Instant coffee, or Expresso powder
Dash salt
6 ounces Semisweet chocolate chips

Directions

FUDGY GLAZE

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:57

1. Preheat oven to 350°F. In a large 2-qt glass bowl, combine butter and chocolate. Heat in a microwave on High, stirring once or twice, 1½ to 2 mins, or until chocolate is melted and mixture is smooth.

Whisk in sugar, eggs, and vanilla until well blended. Add flour, baking powder, and salt and mix well. Stir in pecans.

2. Spread batter evenly in a buttered 9-inch round springform pan.

Bake 30 to 32 mins, or until a toothpick inserted in center comes out slightly moist. Let cool in pan.

3. Pour Fudgy Glaze onto middle of cake and spread over top using a spatula. Refrigerate cake 1 hour, or until set. Cover and store in refrigerator until serving time. Run a sharp knife around edges to loosen cake from pan; remove springform side. Serve slices topped with a dollop of whipped cream, if desired.

FUDGY GLAZE:

1. In a 1-Qt glass bowl, combine butter, corn syrup, brandy, coffee powder, salt, ant 2 Tablespoons of water. Heat in a microwave on high 1 1-2 to 2 minutes, until boiling and butter is melted when stirred.

2. Add chocolate chips, let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Refrigerage until glaze is cool and of spreading consistency, but not too hard.

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