Chocolate Pecan Torte

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READY IN: 30mins
Recipe by newspapergal

This was in my local newspaper today (1.22) as a Super Bowl dessert but it looks & sounds so so so yummy!!

Ingredients Nutrition


  1. Crust: Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.
  2. Praline Nut Layer: Sprinkle pecans over crust.
  3. Place butter and brown sugar in saucepan; cook over medium heat until mixture comes to boil.
  4. Boil 2 to 4 minutes or until thickened, stirring constantly.
  5. Pour over pecans; cool slightly.
  6. Cover; freeze 3 hours or until set.
  7. Cream Cheese Layer: Beat cream cheese, confectioners’ sugar and brown sugar with electric mixer on medium speed until light and fluffy.
  8. Spread over Praline Nut Layer.
  9. Refrigerate until chilled.
  10. Ganache: Melt chocolate with cream in small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently.
  11. Remove from heat; cool completely.
  12. Spread chocolate mixture over cream cheese layer.
  13. Refrigerate at least 2 hours before serving.
  14. Makes 16 servings.
  15. For Easier Cutting: Rinse knife in hot water, a wet knife will slice through this dessert easier and prevent the layers from sticking to the knife.

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