Mississippi Fudge Torte

Total Time: 2 hrs 20 mins Preparation Time: 1 hr Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 1 1/4 cups chocolate wafer crumbs (about 24 wafers)
• 5 tablespoons butter, melted
• 4 1/2 ounces godiva dark chocolate, coarsely chopped (3 bars - 1.5 oz each)
• 10 tablespoons butter, cut into pieces (1-1/4 sticks)
• 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
• 1/2 cup apricot preserves
• 2 teaspoons dark rum
• 3/4 cup heavy cream
• 3 tablespoons light corn syrup
• 6 ounces godiva dark chocolate, coarsely chopped (4 -1.5 oz bars)
• 2 teaspoons dark rum
• 1 1/2 teaspoons vanilla extract
• 2 pints coffee ice cream or 2 pints vanilla ice cream

Recipe

• 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.