Decadent holiday chocolate torte

Yield: 12 Servings

Measure Ingredient
3 Eggs; separated
⅛ teaspoon Cream of tartar
1½ cup Sugar
1 cup Butter or margarine; melted
2 teaspoons Vanilla extract
½ cup All-purpose flour
½ cup HERSHEY'S Cocoa OR European Style Cocoa
¼ cup Water
1 cup Finely chopped pecans
1 cup HERSHEY'S Semi-Sweet Chips
⅓ cup Whipping cream


SNOWY WHITE CUT-OUTS (optional) HERSHEY'S Holiday Candy Coated Bits (optional)

Heat oven to 350øF. Line bottom and sides of 9-inch springform pan with foil; grease foil. In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add fl Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Prepare SNOW WHITE CUT-OUTS, if desired; garnish top of torte with cut-outs. Press holiday bits onto sides, if desired. 12 servings.


In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chips and ⅓ cup whipping cream. Microwave at HIGH (100%) 1 minute; stir until smooth. Use immediately.


Line tray with heavy duty foil. Melt 1-⅔ cups (10-oz. pkg.) HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil) as directed on package. Immediately spread mixture about ⅛-inch thick on prepared tray. Before mixture is firm, using small cookie cutters cut into desired shapes; do not remove from tray. Cover; refrigerate until firm. Gently peel off shapes. Decorate with writing gel, if desired.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]

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