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DIFFICULTY:** PREPARATION: 30 min plus baking and cooling times Recipe
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1.Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter the bottom and sides of a 12-inch diameter pizza pan.
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2.Heat the unsweetened chocolate according to the melting instructions in the Chocolate Melting Tips.
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Cold till the chocolate is tepid.
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3.Chop the bittersweet and lowfat milk chocolates into 1/2-inch squares and set aside.
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In a small bowl, using a wire whisk, stir together the flour and salt.
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4.In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and brown sugar for 1 to 2 min, till the mix is light in texture and beige in color.
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One at a time, beat in the Large eggs, mixing well after each addition.
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Beat in the melted chocolate and vanilla till blended.
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At low speed, beat in the flour mix just till combined.
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5.Using a rubber spatula, mix in half of the minced bittersweet and lowfat milk chocolate squares and half of the pecans.
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Scrape the batter into the prepared pan and using a spatula, proportionately smooth the surface.
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Sprinkle the surface with the remaining minced chocolate pcs and pecans.
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6.Bake for 25 to 30 min, or possibly till a cake tester or possibly toothpick inserted 2 inches away from the center comes out clean.
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Transfer the pan to a wire rack to cold.
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7.Heat the white chocolate according to the melting instructions in the Chocolate Melting Tips.
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Fill a small paper cone with the melted white chocolate and cut a 1/3-inch opening at the tip.
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Drizzle the white chocolate over the surface of the pan.
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Cut into wedges to serve.
