Chocolate Pizza

Source: Mediterrano Restaurant, Ann Arbor, MI

Yield: 2, 10-inch pizzas

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Nutritional Information:
Nutritional Information

Ingredients

•	8 oz. white chocolate

•	8 oz. SYSCO Brand butter

•	4 SYSCO Classic whole eggs, large

•	1 lb. SYSCO Classic granulated sugar

•	8 oz. cake flour

•	2 oz. SYSCO Imperial pecans, chopped

•	1/2 tsp. SYSCO Classic vanilla extract

•	1/2 cup SYSCO Imperial raspberry jam

•	1 lb., 8 oz. fresh sliced or whole fruit (blackberries, blueberries, strawberries, raspberries, kiwi fruit, seedless grapes, etc.)

•	1 cup SYSCO Classic apricot glaze

•	6 oz. white chocolate shavings

Preparation

1.	Melt white chocolate with butter; stir smooth. Beat eggs and sugar in mixer on medium-high speed until light and fluffy. Pour melted chocolate into eggs on low speed. Add flour, pecans and vanilla; mix just until blended.

2.	Line bottom and sides of two, 10-inch cake pans with foil. Pour 1 lb., 8 oz. batter into each lined pan. Bake at 350°F about 25 minutes until an inserted pick comes out slightly moist. Cool in pans on rack at least 1 hour; unmold onto plates and remove foil.

3.	For each cake, spread with 14 cup jam. Arrange 12 oz. fruit to cover cake top. Melt 12 cup apricot glaze to brush over fruit. Let topping set 15-20 minutes. Sprinkle glazed topping with 3 oz. white chocolate shavings. Cut cake into 12 wedges to serve.