Try this Upside-Down Chocolate Pecan Torte recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 469 (63%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||70 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 433.8mg||133 %|
|Sodium 263.4mg||9 %|
|Potassium 257.2mg||7 %|
|Total Carbohydrate 59.4g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 57.4g|
|Protein 13.5g||19 %|
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Calories per serving: 741
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