“I have served this decadent torte at many dinner parties, and have always receive never-ending compliments over this fantastic chocolate torte..I think it must be the pureed pears that give it it's rich flavour. It is surprisingly easy to prepare made with a mix, but no one will ever guess...this is certainly a winner.”
1hr 10mins

Ingredients Nutrition

  • 12 cup semi-sweet chocolate chips
  • 13 cup sweetened condensed milk
  • 1 (18 1/4 ounce) package devil's food cake mix
  • 13 vegetable oil
  • 1 teaspoon cinnamon
  • 1 (15 ounce) cansliced pears, drained
  • 2 eggs
  • 13 cup chopped pecans, toasted
  • 2 teaspoons water
  • 14 cup hot caramel ice cream topping, warmed
  • 12 teaspoon milk


  1. Set oven to 350 degrees.
  2. Grease a 9-inch springform pan.
  3. In a microwave, melt chocolate chips with condensed milk; stir until smooth, set aside.
  4. In a mixing bowl, combine, cake mix, oil and cinnamon until crumbly.
  5. Set aside 1/2 cup for topping.
  6. In a blender or food processor, process pears until smooth; add to remaining cake mixture with the eggs.
  7. Beat on medium speed for 2 minutes.
  8. Pour into a greased 9-inch springform pan.
  9. Drop melted chocolate by tablespoonfuls over the batter.
  10. Combine pecans, water and the reserved cake mixture; crumble over chocolate.
  11. Bake, for 45-50 minutes, or until cake tests done.
  12. Cool for 10 minutes.
  13. Carefully, run a knife around sides of pan to loosen.
  14. Cool completely on wire rack.
  15. Remove sides of pan.
  16. Combine caramel topping with milk until smooth; drizzle on serving plates.
  17. Put a slice of baked torte over the drizzle on plate.
  18. Serve with whipped cream or icecream if desired.

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