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Upside-down Chocolate Pecan Torte

Ingredients & Directions


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

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.

Yield: 6 – 8

From

Yields
6 Servings

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