Pasadena Star News/2/12/03

Chocolate Pecan Torte
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A 528 N/A 44g 127mg 34g 4g 100mg


INGREDIENTS:
CRUST: 2 cups chocolate cookie crumbs 1/2 cup (1 stick) butter, melted PRALINE NUT LAYER: 1 cup pecan pieces
1-1/2 cups (3 sticks) butter 1 cup packed brown sugar CREAM CHEESE LAYER: 2 (8-ounce) packages cream cheese, softened
1/2 cup powdered sugar 1/3 cup packed brown sugar CHOCOLATE GANACHE: 4 (1-ounce) squares semisweet chocolate
1/3 cup whipping cream



1 FOR CRUST: Mix cookie crumbs and butter; press firmly onot bottom of a 9-inch springform pan.
2 FOR PRALINE NUT LAYER: Sprinkle pecans over crust. Place butter and brown sugar in a saucepan; cook over medium heat until mixture comes to a boil. Boil 2 to 4 minutes or until thickened, stirring constantly. Pour over pecans; cool slightly. Cover; freeze 3 hours or until set.
3 FOR CREAM CHEESE LAYER: Beat cream cheese, powdered sugar and brown sugar with an electric mixer on medium speed until light and fluffy. Spread over Praline Nut Layer. Refrigerate until chilled.
4 FOR GANACHE: Melt chocolate with cream in a small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently. Remove from heat; cool completely. Spread chocolate mixture over Cream Cheese Layer. Refrigerate at least 2 hours before serving.

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