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Prep Time: 45 Minutes Cook Time: 255 Minutes |
Ready In: 300 Minutes Servings: 16 |
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We bought a large torte pan with a removeable bottom just for this recipe. It can be made in a springform cheese cake pan, but it looks much nicer in the classic torte shape. This a very rich desert from all of the eggs in it. This is a diet breaker! Ingredients:
1 cup pecans |
1 cup graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons sugar |
2 (8 ounce) bags semi-sweet chocolate chips |
1 cup whipping cream |
6 eggs |
3/4 cup sugar |
1/3 cup flour |
2 teaspoons oil |
Directions:
1. Toast pecans in oil until brown.
2. Course grind tosted pecans.
3. Combine pecans, graham cracker crumbs and butter and 2 tbsp sugar to make crust.
4. Press crust mixture into the bottom and sides of a large torte pan or 9in sprinform pan.
5. Bake crust at 350 deg F for 5 minute.
6. In a small sauce pan combine chocolate chips and whipping cream.
7. Stir over low heat until the chocolate has melted.
8. In a large mixing bowl combine eggs, flour and 3/4 cup of sugar.
9. Beat mixture 10 min or until mixture is thick.
10. Fold in 1/4 of chocolate mixture to temper the egg mixture.
11. Fold in remaining chocolate mixture.
12. Pour mixture into crust.
13. Bake at 350 deg F for 45 min or until it puffs up 1/2 way to the center.
14. Cool for 4 hours before serving.
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