Upside-down Chocolate Pecan Torte

Today there is an urgent truth shortage! There was a time when western culture was distinguished from other cultures by at least a conventional outward sense of obligation to tell the truth. But now there is a pervasive indifference to truth-telling, and this has not only infected day-to-day conversation but the most solemn pledges of life. Perjury under solemn oath is epidemic. The sacred vows of marriage are broken almost as often as repeated. God's name is invoked by blatant liars who purport to be witnesses to the truth.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs		Chocolate, Desserts	6	Servings

INGREDIENTS

2		Eggs
1/2	c	All-purpose flour
1/2	c	Granulated sugar
1/2	c	Firmly packed brown sugar
1	c	Butter or margarine, melted
		and cooled to room temp.
1		300g semi-sweet chocolate
		chips about 2 cups
1	c	Chopped pecans
3		Squares semi-sweet
		chocolate melted

INSTRUCTIONS

BEAT eggs with electric mixer until foamy and lemon coloured. Add
flour and sugars, beating until well blended. Stir in melted butter.
Fold in chips and pecans. Pour into well greased and floured 9" pie
plate. BAKE at 325 F for 1 hour.   Cool to room temperature. Release
from pie plate with a knife. PLACE torte upside down on large serving
platter. Drizzle melted chocolate over torte and onto edges of
platter. Pie freezes well but thaw completely before drizzling with
chocolate.  Servings: 6 - 8  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 955 Calories From Fat: 575 Total Fat: 68.1g Cholesterol: 143.3mg Sodium: 41.7mg Potassium: 142.4mg Carbohydrates: 93.2g Fiber: 6.5g Sugar: 35.3g Protein: 8.4g