Chocolate Pecan Torte
Chocolate Pecan Torte
Chocolate Pecan Torte
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/2 cup pecans toasted
- 4 large eggs separated, and at room temperature
- 6 ounces semisweet or bittersweet chocolate chopped (i prefer ghirardelli semisweet)
- 3/4 cup unsalted butter (1 1/2 sticks) cut into pieces (plus additional for greasing pan)
- 3/4 cup sugar divided
- 1 tablespoon rum, cognac or brandy (optional) (i use myers's dark jamaican rum)
- cocoa powder (for dusting pan)
- -- ganache (optional) --
- 8 ounces semisweet or bittersweet chocolate chopped (i prefer ghirardelli semisweet)
- 2/3 cup heavy cream
- 2 tablespoon unsalted butter
- 1 tablespoon rum cognac or brandy (optional) (i use myers's dark jamaican rum)
- -- garnish (optional) --
- pecans toasted and finely chopped
- -- equipment (optional but very desirable for ease of handling) --
- 1 9-inch corrugated cardboard cake circle
- Carbohydrate 39.5240244081263 g
- Cholesterol 222.810666711486 mg
- Fat 38.8957848874449 g
- Fiber 2.94972633540796 g
- Protein 7.83982729275928 g
- Saturated Fat 20.6653010670352 g
- Serving Size 1 1 Serving (130g)
- Sodium 105.331266613395 mg
- Sugar 36.5742980727183 g
- Trans Fat 2.66415083475354 g
- Calories 515 calories
Step-by-step
A European-style torte with a delightful combination of textures and flavors. The top crust has a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of toasted pecans and intense chocolate flavor. Minimal flour content means this cake gains its volume from the incorporation of beaten egg yolks and egg whites, which are gently folded together. Its incredible flavor can be enjoyed plain or enhanced with a rich ganache coating. Whether served as a dessert or a special occasion treat, this torte can be prepared in advance, allowing the flavors to deepen and blend.
- Preheat oven to 350 degrees F and toast chopped pecans on a shallow baking sheet for 10-12 minutes until golden brown. Grind nuts, flour, and salt together in a food processor or blender.
- Increase oven temperature to 375 degrees F and prepare a springform pan with butter, parchment paper, and cocoa powder.
- Melt chocolate and butter in a double boiler and set aside.
- Beat egg yolks and half of the sugar until pale and thick. Add vanilla and liqueur (optional), then fold in the chocolate and nut mixture.
- In a separate bowl, whisk egg whites with cream of tartar until stiff peaks form. Gradually add the remaining sugar and fold about one-fourth of the egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites, pour the batter into the prepared pan, and bake for 35-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the torte to cool completely in the pan, then loosen the sides and unmold onto a cake circle or platter.
- For the ganache (optional), heat heavy cream and butter until boiling, pour over chopped chocolate, and whisk until smooth. Let stand for 10 minutes before spreading over the cooled torte.
- Garnish with toasted pecans (optional) and serve with whipped cream or ice cream.
