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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 3 Heath candy bars, finely chopped 1/2 cup toasted, chopped pecans
Cake: 8 ounces bittersweet or semisweet chocolate, chopped 8 tbsp. butter, diced 1/2 cup sugar 3 large eggs, separated 1 1/2 tbsp. Kahlua liqueur 1 tsp. vanilla extract 1/2 cup all purpose flour 1/4 tsp. salt 3 Heath candy bars, chopped
Directions
For Crust: Preheat oven to 350 degrees. Butter the bottom of a 9 inch springform pan. Stir together candy bars and pecans. Sprinkle in bottom of prepared pan and bake 9 to 11 minutes until softened. Cool on a rack.
For Cake: Melt chocolate with butter in a medium saucepan over low heat. Stir until smooth. Transfer to a large bowl and whisk in sugar. Whisk in egg yolks one at a time. Stir in Kahlua and vanilla. Whisk in flour. Beat egg whites in a medium bowl until frothy. Add salt and beat to soft peaks. Fold 1/3 of whites into batter. Fold in remaining whites. Scrape over crust and bake 15 minutes. Sprinkle chopped Heath bars over top of cake and bake 20 to 25 minutes until a toothpick comes out clean. Cool 15 minutes on a rack. Remove pan sides and cool completely.
Serves 6 to 8.
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