Chocolate Pear Torte

Subject: Chocolate Pear Torte Mon Nov 10, 2008 8:02 pm

1 pkg (8-1/2 oz) chocolate wafers

1/2 soft butter or margarine

2 cups sifted confectioner’s sugar

2 eggs

1 tsp peppermint extract

2 cans (1lb, 14oz size) pear halves, drained

1 cup heavy cream

Lightly grease a 9 inch spring form pan

With rolling pin, crush cookies between two sheets or waxed paper

Measure 2-1/4 cups crumbs

In large bowl, with portable electric mixer, beat butter with sugar until light

Add eggs, beating until well combined

With rubber scraper, fold 2 cups cookies crumbs and the peppermint extract into butter mixture

Use half of mixture to cover bottom of prepared pan, refrigerate

Reserve rest of crumb mixture

Cut each pear half into quarters, lengthwise

Arrange half of pear sections over crumb layer, radiating from center, in petal fashion, leaving a half inch margin at edge

Cover pears with reserved half of crumb mixture, in an even layer, refrigerate 30 minutes

Refrigerate 8 pears sections, for decoration

With rest of pear sections, make another layer, petal fashion

Refrigerate 6 hours, or overnight

To serve

With sharp knife, loosen side from pan, remove pan

Whip cream just until stiff

Spread on top and side of torte

Arrange 8 reserved pear sections on top, petal fashion

Coat side with remaining 1/4 cup cookie crumbs

Makes 8 servings

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