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    Mississippi Fudge Torte

    Source of Recipe


    Recipe Introduction

    Yield: 12 servings
    Difficulty: ** (Intermediate)
    Preparation: 1 hour plus baking, cooling and chilling times

    List of Ingredients

    Chocolate Wafer Crust:
    1 1/4 cups chocolate wafer cookie crumbs (about 24 wafers)
    5 tablespoons butter, melted

    3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
    10 tablespoons (1 1/4 sticks) butter, cut into pieces
    1 cup all-purpose flour
    3 tablespoons unsweetened alkalized cocoa powder
    1/4 teaspoon baking soda
    1 1/4 cups granulated sugar
    1/4 teaspoon salt
    3 tablespoons light corn syrup
    1 tablespoon vanilla extract
    3 large eggs, at room temperature
    1/3 cup finely chopped pecans
    2 cups pecan halves

    Apricot Glaze:
    1/2 cup apricot preserves
    2 teaspoons dark rum

    Chocolate glaze:
    3/4 cup heavy cream
    3 tablespoons light corn syrup
    4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
    2 teaspoons dark rum
    1 1/2 teaspoons vanilla extract

    2 pints coffee or vanilla ice cream for garnish


    Make the chocolate wafer crust:
    1. Preheat oven to 325F. Butter side of 9-inch springform pan.
    2. Mix together cookie crumbs and butter in bowl. Press mixture into bottom of prepared pan.
    3. Refrigerate crust while preparing torte.
    Make the torte:
    1. Preheat oven to 325F.
    2. Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
    3. Mix together flour, cocoa and baking soda.
    4. Add sugar and salt to melted chocolate mixture. Beat until blended, using electric mixer at low speed. Beat in corn syrup and vanilla. Add eggs, one at time, beating well after each addition. Stir in flour mixture and then stir in finely chopped pecans. Spread batter over crust. Arrange pecan halves in concentric circles on top.
    5. Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy. Do not overbake. Cool completely in pan on a wire rack. Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight.
    6. Loosen torte from side of pan with a knife. Remove side of springform pan. Place on wire rack over baking sheet.
    Prepare the apricot glaze:
    1. Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil. Remove from heat and press through a sieve into a small bowl.
    2. Brush top and side of torte with a thin coating of hot apricot glaze. Let stand 15 minutes.
    Prepare the chocolate glaze:
    1. Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil. Remove from heat. Add chopped chocolate. Let stand 30 seconds. Whisk until smooth. Stir in rum and vanilla.
    2. Spread some of the chocolate glaze over top and side of torte. Refrigerate 10 minutes to set glaze. Reserve remaining glaze in small bowl. Cover and refrigerate until serving time.
    To serve: Heat remaining glaze. Cut torte into wedges. Place a wedge on dessert plate. Drizzle plate with warm chocolate glaze and add a scoop of ice cream. Serve immediately.




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