Intense Chocolate Torte Crust: 1 cups pecans, toasted and coarsely chopped 1 cup Graham cracker crumbs, about ten double crackers 2 tbsp sugar 4 tbsp, 1/2 stick, unsalted butter, melted, plus more, if needed Filling: 1 pound semisweet chocolate, chopped 1 cup whipping cream 6 large eggs beaten 3/4 cup sugar 1/3 cup all-purpose flour
To make the crust: Preheat the oven to 325 degrees. In a medium bowl, combine all the curst ingredients, using more melted butter, if needed, to hold the crust together. Press the mixture on the bottom and halfway up the sides of a 10-inch springform pahn. To make the filling: In a medium saucepan,, heat the chocolate and cream over low heat, until the chocolate melts. Remove from the heat and set aside. In a stand mixer or large bowl, combine the eggs and flour. Beat for 10 minutes, less if you're beating by hand, or until thick and lemon colored. Fold 1/4 of the egg mixture in to the chocolate mixture. Then fold the remaining egg mixture into the chocolate mixture. Pour the filling into the crust. Bake for about 45 minutes, until puffed around the edge and halfway to the center. Let cool on a wire rack for 20 minutes. Then remove the sides of the pan. Let cool for 4 hours before serving. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
