Nutcracker Kahlua Torte with Cara Mia Prosecco

This weekend we celebrated not only birthdays, but also the last weekend of 2013.  Hard to believe this year is behind us and a new one is just around the corner.

I survived barely another December of three birthdays and Christmas, only to wake up this morning feeling great, off to work and within an hour of arriving gasping for air as I go into an ulceritis and gallstones attack...and then back home I go...shortest working day ever in my history of  being in the workplace. I don't know what irritated me more, starting a Monday off this way or ending a year this way. Well, tomorrow is the official New Year's Eve and I certainly plan on spending the real last day of the year on a much better note!!

At any rate, we did enjoy the weekend with a toast and hopefully the last dessert that I will see for a very long time!!  I feel pretty good about being able to spend this past year conquering the art of baking in high altitude conditions - not an easy task for a girl that has always lived on flat ground, below sea level.  Now that I have completed this accomplishment, time to hang up my hand mixer and get back into my jeans!!

Cara Mia Prosecco - Cheers!!

Nutcracker Kahlua Torte
Adapted from The Good SeaZens Family Cookbook

Torte
3 eggs
3/4 cup sugar
2 cups Ritz cracker crumbs (about 42 crackers)
3/4 cup sugar, additional for mix
1 tsp baking powder
1 tsp vanilla
1 cup chocolate chips
1 cup coarsely chopped walnuts or pecans

Kahlua Cream
1 cup heavy cream
2 Tbls sugar
1 to 2 Tbls Kahlua liqueur

Beat eggs with 3/4 cup sugar about 5 minutes at high speed.  Stir in the remaining ingredients until they are blended.  Lightly grease a 9 inch pie plate.  Pour mixture into pan and bake at 350 degrees for 30 minutes.

While torte is baking, beat cream with sugar and Kahlua until stiff.

Frost torte with Kahlua Cream and refrigerate overnight.  Serves 8 - 10.