Upside-down chocolate pecan torte

6 Servings

Ingredients

Quantity Ingredient
2 Eggs
½ cup All-purpose flour
½ cup Granulated sugar
½ cup Firmly packed brown sugar
1 cup Butter or margarine, melted and cooled to room temp.
1 (300g) semi-sweet chocolate chips (about 2 cups)
1 cup Chopped pecans
3 Squares semi-sweet chocolate, melted

Directions

BEAT eggs with electric mixer until foamy and lemon coloured. Add flour and sugars, beating until well blended. Stir in melted butter. Fold in chips and pecans. Pour into well greased and floured 9" pie plate. BAKE at 325 F for 1 hour. Cool to room temperature. Release from pie plate with a knife. PLACE torte upside down on large serving platter. Drizzle melted chocolate over torte and onto edges of platter. Pie freezes well but thaw completely before drizzling with chocolate.

Servings: 6 - 8

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes