TORTE:
Preheat oven to 375\
For the torte:
Line the bottom of
br>Pour over top of torte and spread to edges.
old in flour, cocoa, and pecan mixture. Spread batter into prepared
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
br>
For the smaller recipe, roll dough into a rectangle
ecans side by side atop torte, covering completely.
Drizzle 1
nd crusy.
As the torte cooks, the bottom layer will
op is evenly puffed.
Torte will not test done in
n each pan. Spread the pecan mixture evenly over the meringue
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare
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.
Spread top and sides of torte with prepared glaze. Cover; refrigerate
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
Using a pastry blender, cut cream cheese and margarine into flour until crumbly.
Press together to form a dough.
Shape into 24 one-inch balls.
Press balls into bottom and up sides of 3/4-inch muffin or torte pans to form shells.