TORTE:
Preheat oven to 375\
e 1 cup of chocolate pieces and the
In a microwave, melt chocolate and butter; stir until smooth.
Roll prepared pie dough to fit an 11 inch torte pan.
Cut away any excess dough.
Set aside.
In 2 quart bowl, cream butter and sugar thoroughly.
Add eggs, syrup and vanilla, mix well.
Place chips and nuts in bottom of torte pan.
Pour egg mixture on top.
Bake at 300\u00b0 on middle or lower oven rack for 45 minutes or until firm in center.
Cool completely before serving.
Chocolate-Pecan Ice Cream: Line a cookie
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
>torte
Melt chocolate chips in microwave until melted (
for the white chocolate cream, place the chocolate and 1/4 cup
00b0C).
Grease and flour torte pans; set aside.
Prepare
an.
To make the torte, spread the 1/2 cup
r a double boiler, melt chocolate squares in butter over low
ocoa powder.
Melt chopped chocolate squares and butter in a
ine with parchment paper. Process pecan pieces until they are ground
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
ill work well in this recipe.
Preheat oven to 350
ith cooking spray.
Microwave chocolate morsels in a small microwave
mixture may look curdled). Add chocolate and vanilla. Mix in 2