Upside Down Chocolate Pecan Torte

2 Eggs
1/2 c All-purpose flour
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 c Butter or margarine, melted and cooled to room temp.
1 (300g) semi-sweet chocolate chips (about 2 cups)
1 c Chopped pecans
3 Squares semi-sweet chocolate, melted

BEAT eggs with electric mixer until foamy and lemon coloured. Add flour and sugars, beating until well blended. Stir in melted butter. Fold in chips and pecans. Pour into well greased and floured 9" pie plate. BAKE at 325 F for 1 hour. Cool to room temperature. Release from pie plate with a knife. PLACE torte upside down on large serving platter. Drizzle melted chocolate over torte and onto edges of platter. Pie freezes well but thaw completely before drizzling with chocolate.

Servings: 6 - 8

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