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1
Heat oven to 350F.
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2
Spray a 9 or 10-inch springform pan with non-stick cooking spray.
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3
In small saucepan, combine filling ingredients.
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4
Cook over Medium-Low heat until chocolate is melted, stirring occasionally.
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5
In a large bowl, combine cake mix, cinnamon and oil.
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6
Blend at low speed for 20-30 seconds, or until crumbly.
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7
Mixture will be dry.
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8
Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth.
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9
In a large bowl, combine 2-1/2 cups of the cake mix mixture, pureed pears and eggs, beat at low speed until moistened.
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10
Beat for 2 minutes at Medium speed.
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11
Spread batter evenly in spray-coated pan.
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12
Drop filling by spoonfuls over batter.
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13
Stir nuts and water into remaining cake mix mixture.
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14
Sprinkle over filling.
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15
Bake at 350F for 45-50 minutes or until top springs back when touched lightly in center.
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16
Cool for 10 minutes.
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17
Remove sides of pan.
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18
Cool 1-1/2 hours or until completely cooled.
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19
In small saucepan, combine sauce ingredients.
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20
Cook over Medium-Low heat for 3-4 minutes or until well blended, stirring occasionally.
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21
To serve, spoon 2 tbsp.
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22
warm sauce onto each serving plate.
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23
Top with wedge of torte.
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24
If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls.
