INGREDIENTS

INSTRUCTIONS

DIFFICULTY: ** PREPARATION: 30 minutes plus baking and cooling times Recipe
From: Chocolatier Magazine
1.Position a rack in the center of the oven and preheat to 325 degrees F.
Lightly butter the bottom and sides of a 12-inch diameter pizza pan.
2.Melt the unsweetened chocolate according to the melting instructions in
the Chocolate Melting Tips. Cool until the chocolate is tepid.
3.Chop the bittersweet and milk chocolates into 1/2-inch squares and set
aside. In a small bowl, using a wire whisk, stir together the flour and
salt.
4.In a large bowl, using a hand-held electric mixer set at medium speed,
beat the butter and brown sugar for 1 to 2 minutes, until the mixture is
light in texture and beige in color. One at a time, beat in the eggs,
mixing well after each addition. Beat in the melted chocolate and vanilla
until blended. At low speed, beat in the flour mixture just until combined.
5.Using a rubber spatula, fold in half of the chopped bittersweet and milk
chocolate squares and half of the pecans. Scrape the batter into the
prepared pan and using a spatula, evenly smooth the surface. Sprinkle the
surface with the remaining chopped chocolate pieces and pecans.
6.Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted 2
inches away from the center comes out clean. Transfer the pan to a wire
rack to cool.
7.Melt the white chocolate according to the melting instructions in the
Chocolate Melting Tips. Fill a small paper cone with the melted white
chocolate and cut a 1/3-inch opening at the tip. Drizzle the white
chocolate over the surface of the pan. Cut into wedges to serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by docden
<docden@mnl.v-link.net> on Jul 28, 1997

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