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Tuesday, January 19, 2010

Chocolate Chip Bailey's Torte

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It's been several days without a dessert post...were you getting worried? ;) I was a little hesitant to make this as the recipe seemed odd. No butter? No flour? But it turned out to be so delicious! The original recipe calls for Kahlua, but I didn't have any, so I substituted irish cream liquor (aka Bailey's). While you could really smell the liquor during baking, it didn't taste super strong when finished. You could probably omit it completely if you wanted, although I did like the flavor it added. The original recipe also contains a Kahlua frosting, but I omitted since I was bringing this to a church function... :) Thankfully, it didn't need any frosting! This tasted like a giant, thick, gooey cookie! Despite the odd ingredient list, it turned out so well (anything with a cup of sugar does!) and people (myself included) had no problem devouring this.

Chocolate Chip Bailey's Torte
adapted from www.cooks.com

-3 large eggs
-1 cup sugar
-2 cup graham cracker crumbs
-1 tsp baking powder
-2 tbsp irish cream liquor
-1 cup semi-sweet chocolate chips
-1 cup pecans

1. Preheat oven to 350F. Grease a 9-in springform pan and set aside.
2. In a large mixing bowl, beat eggs on medium speed and slowly add the sugar, beating until light and fluffy.
3. Add the graham cracker crumbs, the baking powder, and the liquor. Mix very well.
4. Stir in the chocolate chips and pecans.
5. Spread into the springform pan. Bake for 30 minutes.
6. Cool on a cake rack. Remove sides of pan and cut torte into slices