Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze

READY IN: 1hr 7mins
SERVES: 12
YIELD: 12 Slices
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE TORTE
  • 34
    cup butter
  • 2
    cups sugar
  • 2
    tablespoons vanilla
  • 12
    ounces semi-sweet chocolate chips, melted
  • 3 12
    cups pecans, finely ground
  • FOR THE RASPBERRY CREAM
  • 23
    cup butter, softened
  • 13
    cup raspberry preserves
  • FOR THE DOUBLE CHOCOLATE GLAZE
  • 3
    ounces semi-sweet chocolate chips
  • 13
    cup butter
  • 23
    cup sugar
  • 12
    cup unsweetened cocoa powder
  • 14
    cup water
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DIRECTIONS

  • TORTE:
  • 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.
  • ASSEMBLY:
  • 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.
  • Enjoy!
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