Mississippi Fudge Torte Pt 1

-TORTE-
4 oz Unsweetened chocolate;
-coarsely chopped
10 tb Unsalted butter; cut into
-tablespoons
1 c Sifted all-purpose flour
3 tb Unsweetened alkalized cocoa
-powder
1/4 ts Baking soda
1 1/4 c Granulated sugar
1/4 ts Salt
3 tb Light corn syrup
1 tb Vanilla extract
3 lg Eggs; at room temperature
1/3 c Finely chopped pecans
2 c Pecan halves

APRICOT GLAZE
1/2 c Apricot preserves
2 ts Dark rum

CHOCOLATE GLAZE
3/4 c Heavy (whipping) cream
3 tb Light corn syrup
6 oz Semisweet chocolate; finely
-chopped
2 ts Dark rum
1 1/2 ts Vanilla extract
2 pt Coffee or vanilla ice cream

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.