Mississippi Fudge Torte Pt 1

INGREDIENTS

INSTRUCTIONS

YIELD: 12 servings DIFFICULTY: ** PREPARATION: 1 hour plus baking,
cooling and chilling times. Allow the torte to stand overnight at  room
temperature before glazing.  Make the chocolate wafer crust:
1.Position a rack in the center of the oven and preheat to 325  degrees
F. Remove the side from a 9-inch springform cake pan. Trim a  9-inch
cardboard cake circle so that it fits within the curved lip of  the
bottom of the springform pan. Cover the cardboard and the bottom  of
the pan with a piece of aluminum foil, leaving a 2-inch overhang  all
around the edge. Carefully attach the side of the pan so that you  do
not tear the foil. Strap the foil halfway up the side of the pan.
Lightly butter the side of the pan. (Lining the bottom of the pan  this
way will give the torte an even flat base, making it easy to  remove
from the pan.)  2.In a medium bowl, stir together the cookie crumbs and
melted butter,  until well combined. Press the mixture evenly onto the
bottom of the  prepared pan. Refrigerate the crust while preparing the
torte.  Make the torte:  1.In the top of a double boiler set over hot,
not simmering, water,  melt the chocolate with the butter, stirring
frequently until smooth.  Remove the top part of the double boiler from
the bottom and transfer  the chocolate mixture to a large bowl. Let the
chocolate mixture cool  for about 10 minutes, or until tepid.  2.In a
small bowl, using a wire whisk, stir together the flour, cocoa  and
baking soda until thoroughly blended.  3.Add the sugar and salt to the
tepid chocolate mixture. Using a  hand-held electric mixer set at low
speed, beat the mixture for 15 to  20 seconds, until blended. Scrape
the bottom and sides of the bowl  with a rubber spatula. Beat in the
corn syrup and the vanilla.  4.One at a time, add the eggs, beating for
no longer than 5 seconds  after each addition. Using a rubber spatula,
stir in the flour  mixture. Stir in the finely chopped pecans.
5.Scrape the batter over the prepared crust and spread it evenly with
the back of a spoon. Arrange the pecan halves in concentric circles
over the top of the baker.  6.Bake the torte for 80 to 90 minutes,
until a wooden toothpick  inserted into the center comes out slightly
creamy. Do not overbake  the torte. Cool the torte completely in the
pan set on a wire rack.  Cover the pan tightly with aluminum foil and
let the torte stand at  room temperature overnight.  Unmold the torte:
1.Run a thin-bladed knife around the torte to loosen it from the side
of the pan. Remove the side of the springform pan. Slide two metal
cake spatulas underneath the torte and transfer it to a wire rack.  Put
the wire rack with the torte over a baking sheet.  Prepare the apricot
glaze: continued in part 2

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