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Indulgent Chocolate Torte Recipe

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This recipe for Indulgent Chocolate Torte, by , is from The Kise/Lackmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd Kise
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 bag (6 oz) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal all-purpose flour
4 eggs, separated
1/2 cup granulated sugar

Glaze and Topping
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
4 to 6 teaspoons boiling water
1/3 cup caramel topping

Garnish
Chocolate curls, if desired
1/2 cup chopped pecans, toasted*

Directions:
Directions:
1. Heat oven to 325F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until formy. Beat in granulated suagr, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture in egg whites. In pan, spread batter evenly.
3. Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.
4. In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes total 2 hours 10 minutes.
Personal Notes:
Personal Notes:
To toast pecans, heat oven to 350F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.

 

 

 

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