Frozen Praline Chocolate Torte

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  • Makes: 12 servings
  • Prep: 25 mins
  • Cool: 30 mins
  • Freeze: 4 hrs

Frozen Praline Chocolate Torte

Reviews (0)

4.0 by 1 people

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Directions

  1. For crust, lightly butter an 8- or 9-inch springform pan. In a small bowl combine crushed wafers and melted butter. Sprinkle half of the crumb mixture onto bottom of prepared pan; set aside.
  2. In a small saucepan combine 1-1/2 cups of the chocolate pieces and 1/2 cup of the whipping cream. Cook and stir over low heat until chocolate is melted. Cool for 30 minutes.
  3. Chill a medium bowl and beaters of an electric mixer. Beat remaining 1-1/2 cups whipping cream until soft peaks form (tips curl); fold into chocolate mixture.
  4. In a large bowl beat cream cheese, sugar, 1/4 cup of the caramel ice cream topping, and the vanilla. Stir in remaining chocolate and 1/2 cup of the pecans.
  5. Drop half of the chocolate mixture by spoonfuls into the prepared pan; spread carefully. Spoon the cheese mixture over top. Sprinkle with remaining crumbs. Top with remaining chocolate mixture.
  6. Cover; freeze for 4 to 24 hours. Before serving, remove sides of pan. Let stand for 15 minutes. To serve, cut into wedges. Top with remaining 1/4 cup caramel topping and 1/4 cup pecans. Makes 12 servings.
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Nutrition Facts (Frozen Praline Chocolate Torte)

  • Per serving:
  • 514 kcal ,
  • 38 g fat
  • (20 g sat. fat ,
  • 85 mg chol. ,
  • 227 mg sodium ,
  • 44 g carb. ,
  • 3 g fiber ,
  • 6 g pro.
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