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Chocolate Pecan Torte |
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Serves: 16 Print this RecipeI don’t know what is better: the divine decadence of this super-rich ultra-gooey chocolate confection or the unbridled delight I get whenever I get to smash a pie into the bottom of a cake pan. No-stick flour and oil baking spray 1 prepared pecan pie, (thawed if frozen) 1 (1-pound 4-ounce) box fudge brownie mix, makes a 9 x 13 pan 1/4 cup brewed coffee or water 2 tablespoons bourbon whiskey or other whiskey 1/2 cup vegetable oil 2 eggs, large or extra-large Heat the oven to 325°F. Spray the interior of a 9-inch springform pan with baking spray. Cover the surface of the pie with plastic wrap and top with a plate. Invert the pie onto the plate, and remove the pie tin. Invert the prepared springform pan over the pie and then invert the whole, so that the pie slides into the pan. Remove the plate and, using the plastic wrap to keep your hands clean, smash the pie so that it fills the bottom of the pan. Mix the brownie mix, coffee, bourbon, oil, and eggs in a medium mixing bowl until smooth and the texture of wet mud. Pour over the pie and smooth the top. Bake until the sides are firm and the top is crusty but the center is still soft, about 50 minutes. Cool until the pan is comfortable to the touch; remove the sides of the pan and cool completely. Cut into wedges to serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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