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1. Heat oven to 350°F. Line bottom and sides of 9-inch springform pan with foil; grease foil.
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2. Beat egg whites and cream of tartar in small bowl until soft peaks form; set aside. Beat egg yolks, sugar, melted butter and vanilla in large bowl until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread in prepared pan.
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3. Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare Semi-Sweet Glaze. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Prepare Snowy White Cut-Outs, if desired; garnish top of torte with cut-outs.
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Semi-Sweet Glaze
Place 1 cup HERSHEY'®S SPECIAL DARK Chocolate Chips or HERSHEY'®S Semi-Sweet Chocolate Chips and 1/3 cup whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until smooth. Use immediately.
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Snowy White Cut-Outs
Line tray with heavy duty foil. Melt 2 cups (12-ounce package) HERSHEY'®S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) as directed on package. Immediately spread mixture about 1/8-inch thick on prepared tray. Before mixture is firm, cut into desired shapes with small cookie cutters; do not remove from tray. Cover; refrigerate until firm. Gently peel off shapes.
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