 | | Directions |
- Cream butter and sugar together in a large mixing bowl. Beat in corn syrup and vanilla, add eggs one at a time while beating.
- In a smaller bowl, combine flour, cocoa, and salt. Add batter mixture along with milk--beat on low speed until combined completely. Stir in chopped nuts.
- Coat entire inside of spring-form pan with cooking spray. Pour into prepared pan and baked at 325º for 60 minutes or until cake tester comes out clean (one inch from outside of pan).
- Remove from oven and cool on wire rack.
- Chocolate Topping: in a small sauce pan, bring whipping cream almost to a boil. Remove from heat and immediately stir in choppped chocolate until melted.
- Release sides of spring-form pan and place pie on serving plate.
- Spread chocolate topping on top and down the sides. Cut in about 12 wedges and garnish as desired.
- Refrigerate leftovers.
- Tip: The pie will cut more easily, if it is made a day ahead and refrigerated.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9-10
Servings: 12
|  | | Ingredients | | | |
| - | | 2/3 cup butter, unsalted |
| - | | 1 1/4 cups granulated sugar |
| - | | 1/2 cup corn syrup (light) |
| - | | 1 teaspoon vanilla |
| - | | 2 large eggs |
| - | | 1 1/4 cups all-purpose flour |
| - | | 1/2 cup baking cocoa |
| - | | 2 tablespoons instant expresso powder |
| - | | 1/2 teaspoon salt |
| - | | 3 tablespoons milk |
| - | | 2 cups nuts- chopped (pecans, walnuts or almonds) |
| - | | plus extra for garnish if desired |
| - | | 8 ounces semi-sweet chocolate (8 squares) chopped |
| - | | 8 ounces heavy whipping cream |
| - | | garnishs that can be used include: |
| - | | ice cream, fresh fruit, nuts, whipped topping |
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