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  • on August 08, 2012

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    Great crust, and a not-too-overpowering chocolate filling with a nice texture. But the recipe as posted doesn't list the additional 3/4 cup of sugar required to make the simple syrup. Luckily, I remembered it from the show, so it didn't take me by surprise. Think I'll try this recipe again using walnuts, hazelnuts or pecans in place of the pine nuts called for in the crust and topping. But it's a very nice, sophisticated dessert just as-is.

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