This Chocolate-Pecan Torte is layer after layer of deliciousness, from the chocolate-wafer crust to the creamy ganache frosting.
What You Need
Original recipe yields 16 servings
2 cups butter, divided
2 cups chocolate wafer cookie crumbs
1 cup chopped PLANTERS Pecans
1-1/3 cups packed brown sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/3 cup whipping cream
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Let's Make It
Melt 1/2 cup butter; mix with cookie crumbs. Press onto bottom of 9-inch springform pan; top with nuts.
Bring remaining butter and 1 cup brown sugar to boil in saucepan on medium heat; cook 2 to 4 min. or until thickened, stirring constantly. Pour over crust; cool slightly. Freeze 3 hours.
Beat cream cheese, powdered sugar and remaining brown sugar with mixer until light and fluffy; spread over brown sugar layer in crust. Refrigerate several hours or until chilled.
Meanwhile, cook chocolate and cream in small saucepan on very low heat just until chocolate is melted, stirring frequently. Remove from heat; cool completely.
Spread chocolate mixture over dessert. Refrigerate 2 hours.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
How to Easily Cut Dessert
Rinse knife in hot water before using to cut dessert to prevent layers from sticking to knife.
Calories From Fat
% Daily Value*
Total Fat 43g
Saturated Fat 24g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.