CHOCOLATE SILK TORTE

CRUST

2 C. PECANS, CHOPPED AND TOASTED

1 C. BROWN SUGAR

¼ C. BUTTER

MIX ALL ABOVE TOGETHER AND PRESS INTO SPRINGFORM PAN

FILLING

½ LBS. PLUS 4 TBS. BUTTER

1 C. SUGAR

*8 EGGS

12 OZ.. SEMISWEET CHOC MELTED AND WARM

¼ C. HEAVY CREAM

1 TSP. VANILLA

BEAT BUTTER FLUFFY.ADD SUGAR, CONTINUE BEATING.

BEAT IN EGGS, ONE AT A TIME.

ADD WARM CHOCOLATE IN A STEADY STREAM WHILE BEATING.

ADD CREAM AND VANILLA

POUR INTO CRUST AND REFRIGERATE AT LEAST 4 HOURS.

*Use pasteurized eggs- Trader Joe's