Mississippi Fudge Torte Recipe

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Mississippi Fudge Torte
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Ingredients
22
Count
Nutrition
825
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. MAKE THE CHOCOLATE WAFER CRUST:.
  2. Preheat oven to 325ºF.
  3. Butter sides of 9 sprinform pan.
  4. Mix together cookie crumbs and butter in bowl.
  5. Press mixture into bottom of prepared pan.
  6. Refrigerate crust while preparing torte.
  7. MAKE THE TORTE:.
  8. Place chocolate and butter in microwave-safe bowl; microwave on medium (50% power) for 1 minute & stir.
  9. Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.
  10. Mix together flour, cocoa and baking soda.
  11. Add sugar and salt to melted chocolate mixture.
  12. Beat until blended, using electric mixer at low speed.
  13. Beat in corn syrup and vanilla.
  14. Add eggs, one at time, beating well after each addition.
  15. Stir in flour mixture and then stir in finely chopped pecans.
  16. Spread batter over crust.
  17. Arrange pecan halves in concentric circles on top.
  18. Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy.
  19. Do not overbake. Cool completely in pan on a wire rack.
  20. Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight.
  21. Loosen torte from side of pan with a knife.
  22. Remove side of springform pan.
  23. Place on wire rack over baking sheet.
  24. PREPARE THE APRICOT GLAZE:.
  25. Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil.
  26. Remove from heat and press through a sieve into a small bowl.
  27. Brush top and side of torte with a thin coating of hot apricot glaze.
  28. Let stand 15 minutes.
  29. PREPARE THE CHOCOLATE GLAZE:.
  30. Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil.
  31. Remove from heat.
  32. Add chopped chocolate & let stand 30 seconds.
  33. Whisk until smooth.
  34. Stir in rum and vanilla.
  35. Spread some of the chocolate glaze over top and side of torte.
  36. Refrigerate 10 minutes to set glaze.
  37. Reserve remaining glaze in small bowl.
  38. Cover and refrigerate until serving time.
  39. TO SERVE:.
  40. Heat remaining glaze & cut torte into wedges.
  41. Place a wedge on dessert plate.
  42. Drizzle plate with warm chocolate glaze and add a scoop of ice cream.
  43. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 824.71 Kcal (3453 kJ)
Calories from fat 494.46 Kcal
% Daily Value*
Total Fat 54.94g 85%
Cholesterol 96.76mg 32%
Sodium 208.39mg 9%
Potassium 236.01mg 5%
Total Carbs 81.7g 27%
Sugars 51.61g 206%
Dietary Fiber 5.88g 24%
Protein 12.85g 26%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 6%
Iron 2.3mg 13%
Calcium 68mg 7%
Amount Per 100 g
Calories 334.28 Kcal (1400 kJ)
Calories from fat 200.42 Kcal
% Daily Value*
Total Fat 22.27g 85%
Cholesterol 39.22mg 32%
Sodium 84.47mg 9%
Potassium 95.66mg 5%
Total Carbs 33.12g 27%
Sugars 20.92g 206%
Dietary Fiber 2.38g 24%
Protein 5.21g 26%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 0.9mg 13%
Calcium 27.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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