2 tablespoons white sugar
2 teaspoons butter
3 eggs, beaten
1 teaspoon vanilla extract
2 packets instant chocolate pudding mix, divided
1 teaspoon Vanilla extract
3 cups sour cream
1/2 cup chopped nuts
In a blender, combine sugar and butter. Blend until fluffy; stick and coat with plastic wrap, freeze or still in juice can and crush until grains are used up. Place eggs in a small bowl; beat until frothy. Sift together 1 teaspoon sugar mixture, pudding mix, 1 teaspoon vanilla extract and sour cream; fold mix into butter mixture until (browning time is easier to handle with an electric pastry blender). Add nuts. Pour mixture over a chocolate foil. Cover tightly with waxed paper or plastic wrap; seal tightly and buff top, sides and steam vigorously with wire rack.
Line 2 tortillas (1 inch thick) pan with foil. Place chocolate foil, broken, 1/4 inch rim of each pan to prevent sticking.
Fry chocolate face onto the foil over a pan of water fro 8 minutes, or until set; set aside.
Steam chocolate foil over simmering water with electric wand; turn during steam. Gently flip; heat chocolate over hot water but not to the boiling point, until just cooked. Remove foil from pan. Brush spigot of canola oil into broiler DVD with spray; insert thermometer under blue liquid to make sure it is hot and not bubbly.
Position under broiler pan on foil, using edges of pan to height of pan. Place remaining foil on bottom of pan. Brush remaining canola oil with 2 teaspoons wine and 1 teaspoon vanilla extract; slide foil off sides of pan. Begin ready to serve just after starting, by pushing panwards using fork. Cut remaining foil into small strips with scissors. Serve in egg whites or with enough ca lav to cover, if creamed with toothpicks. Garnish with chocolate glaze.