INGREDIENTS

INSTRUCTIONS

To prepare the crust, preheat the oven to 350 degrees. Butter a
10-inch flan or tart pan with a removable bottom and set aside.  Put
the flour, cocoa powder, confectioners' sugar, vanilla, cinnamon,  and
salt in the bowl of a food processor. With the machine running,  add
the butter about 1 tablespoon at a time through the feeder tube.
Process until the dough collects on top of the blade. Remove the  dough
from the processor bowl and press it into the prepared pan.  Bake in
the oven for about 10 minutes, or just until the dough is  set. Remove
from the oven and let cool. Do not turn off the oven.  To prepare the
filling, put the butter and half of the chocolate  pieces in the top of
a double boiler over the gently simmering water  and melt the chocolate
completely. Remove the bowl from the heat and  stir in the sugar and
eggs. Mix well. Add the remaining chocolate  pieces, the vanilla, and
the espresso powder and mix well. Pour the  filling into the prepared
crust and bake in the oven for about 30  minutes, or just until the
middle is set. Meanwhile, make the sauce.  To prepare the sauce, place
the sugar in a large saute pan and gently  moisten with the water. Cook
over high heat for 5 to 6 minutes. Do not  stir. When the caramel
starts to turn golden, swirl the pan to even  the color of the caramel.
Add the pecans and Karo syrup and then add  the cream slowly. Cook
until the sugar dissolves and the sauce starts  to thicken, 3 to 5
minutes. Add the rum and butter and cook until the  butter is melted,
about 1 minute. Remove the pan from the heat and  let the sauce cool
for about 15 minutes. (If you make the sauce  ahead, rewarm it before
serving.)  If serving the tart with whipped cream, whip the cream to
soft peaks.  Slice the tart while it is still warm. Pour some of the
hot sauce  over each slice, top with a dollop of whipped cream or a
scoop of ice  cream, garnish with mint, and serve.  Converted by
MC_Buster.  Per serving: 745 Calories (kcal); 59g Total Fat; (66%
calories from  fat); 9g Protein; 58g Carbohydrate; 170mg Cholesterol;
294mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0  Fruit; 11  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3218
Calories From Fat: 454
Total Fat: 52g
Cholesterol: 183.4mg
Sodium: 242.6mg
Potassium: 1535.8mg
Carbohydrates: 161.7g
Fiber: 2.9g
Sugar: 143.9g
Protein: 8.2g