mouth watering chocolate carmel torte

I found this recipe in a cook book I didn't even know I had when I first tried it out I didn't really like the taste and my family agreed, so i decided to make some changes to it. I changed the carmel sauce so it was creamier and richer and Iadded toasted pecans on top.

for the torte you will need:

• 1 cup chocolate chips
• 2 tablespoons butter
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking powder
• 3/4 cup milk
• 1 egg
• 1/2 teaspoon vanilla

     Preheat the oven to 350* F. Cut a parchment paper circle to fit in the bottom of a 9-inch cake pan. Lightly butter or spray the parchment paper and the sides of the pan.

       Place the chocolate chips in a microwave safe bowl and microwave on high for 1 minute, then stir. If the chocolate is not all melted, place it back into the microwave on high for 15 seconds then take out and stir, if still not melted repeat until it is. Remeber to be careful and not let the chocolate start to bubble or else it will begin to burn and get gritty. Stir in the butter and let cool slightly.

        Stir together the flour, sugar, baking powder and salt in a large bowl. add half of the milk and mix with an electic mixer on low speed for 2 minutes, until it is airy. add the remaining milk, the egg, the melted chocolate, the vanilla and mix for 2 minutes. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean. ( te torte will form a crust on top that you will hape to poke throught to test.) Leave the oven on at 350* F.

remove the torte from the pan and cool on a wire rack.

 you will need:

• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons butter

           Place the sugar in a small saucepan and pour in the water, making sure all of the sugar gets wet. Cook over a medium-high heat, without stirring, fo 10 minutes, or until the sugar turns a golden brown. Add the cream and butter to the pan and stir until smooth. (The sugar may bubble up violently when you add the cream but don't be alarmed it is supposed to do that.)

       Place 3/4 cup of pecan halves on a baking sheet, and toast in the oven for 10 minutes, or until lightly browned. Remember to watch as they burn easily.

    Put the torte on a serving platter and pour half the carmel over the torte, arrange the pecans and pour the rest of the carmel over just before serving.