Prep 45 mins
Cook 22 mins
Chocoholics rejoice! This rich dessert is all-out decadent, while looking oh so elegant. Sure to impress! Easy to make, but you need to allow for some chilling/cooling time (not included in times above). Can substitute strawberries for raspberries. In fact, put some chocolate covered strawberries on top for a really nice touch. Recipe is from the one of those supermarket aisle mini cookbooks called Better Homes and Gardens Ultimate Chocolate Desserts.
FOR THE TORTE
- 3⁄4 cup butter
- 2 cups sugar
- 2 tablespoons vanilla
- 8 eggs
- 12 ounces semi-sweet chocolate chips, melted
- 3 1⁄2 cups pecans, finely ground
FOR THE RASPBERRY CREAM
- 1 cup powdered sugar
- 2⁄3 cup butter, softened
- 1⁄3 cup raspberry preserves
FOR THE DOUBLE CHOCOLATE GLAZE
- 3 ounces semi-sweet chocolate chips
- 1⁄3 cup butter
- 2⁄3 cup sugar
- 1⁄2 cup unsweetened cocoa powder
- 1⁄4 cup water
- Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
- Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
- Stir in melted chocolate.
- Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
- Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
- Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
- RASPBERRY/STRAWBERRY CREAM FILLING:.
- Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
- Beat in 1/3 cup preserves.
- DOUBLE CHOCOLATE GLAZE:.
- In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
- Cool until it thickens slightly but is still pourable.
- Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
- Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.