Chocolate Torte with Pecans

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Tested Till Perfect

This rich dense cake makes a perfect finish with a light and fruity local or Belgian raspberry beer (such as Mort Subite Framboise). Top each serving with a dollop of whipped cream.

Servings: 12 to 14

Ingredients:

Nutritional Info
Per each of 14 servings: about -
cal 252
pro 4 g
total fat 29 g
sat. fat 9 g
carb 17 g
fibre 2 g
chol 64 mg
sodium 23 mg
% RDI: -
calcium 4%
iron 7%
vit A 8%
folate 5%

Preparation:

In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, cream and butter, stirring occasionally.

In large bowl, whisk together eggs, sugar, flour and bourbon; stir in chocolate mixture just until combined. Fold in nuts. Scrape into greased 8-inch (2 L) springform pan.

Bake in 275°F (140°C) oven for 1 hour or until centre is firm to the touch. Let cool in pan on rack for 15 minutes. Turn out onto serving plate; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)


Source

Canadian Living Magazine: November 2007




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