CHOCOLATE PECAN TORTE

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FROM KATHI VOLDEN

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Ingredients

  • 2 CUPS CHOCOLATE CRUMBS (19 OZ BOX NABISCO CHOCOLATE WAFERS)
  • 1 STICK BUTTER
  • 1 CUP PECAN PIECES
  • 3 STICKS BUTTER
  • 1 CUP FIRMLY PACKED BROWN SUGAR
  • 2 8 OZ BRICKS CREAM CHEESE
  • 1/2 CUP POWDERED SUGAR
  • 1/3 CUP FIRMLY PACKED BROWN SUGAR
  • 4 SQUARES SEMI-SWEET CHOCOLATE
  • 1/3 CUP WHIPPING CREAM

Preparation

Step 1

COMBINE CRUMBS & 1 STICK BUTTER. PRESS INTO SPRINGFORM PAN

PRALINE LAYER: SPRINKLE PECAN PIECES ON CRUST. COOK 3 STICKS BUTTER & 1 CUP BROWN SUGAR OVER MEDIUM HEAT UNTIL COMES TO A BOIL. BOIL 2-4 MIN. OR UNTIL THICKENED, STIRRING CONSTANTLY. POUR OVER PECANS. COOL SLIGHTLY. COVER & FREEZE 3 HRS. OR UNTIL SET

CREAM CHEESE LAYER: BEAT CREAM CHEESE, POWDERED SUGAR & 1/3 CUP BROWN SUGAR UNTIL LIGHT & FLUFFY; SPREAD OVER PRALINE LAYER. REFRIGERATE UNTIIL CHILLED.

GANACHE: MELT CHOCOLATE & CREAM OVER LOW HEAT, STIRRING FREQUENTLY UNTIL CHOCOLATE IS MELTED. REMOVE FROM HEAT & COOL COMPLETELY. SPREAD OVER CREAM CHEESE LAYER. REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING

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