Dark Chocolate Pecan Torte
photo by Marie Nixon
- Ready In:
- 1hr 10mins
- 6 ounces semi-sweet chocolate chips
- 1⁄3 cup unsalted butter
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 3 egg yolks
- 1⁄2 cup all-purpose flour
- 3 tablespoons water
- 3⁄4 cup finely chopped pecans
- 3 egg whites
- 1⁄8 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1⁄4 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 1 cup sifted confectioners' sugar
- 1⁄2 teaspoon pure vanilla extract
- Remove the side from an 8" springform pan.
- Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
- Attach side to bottom of the springform pan, making sure paper is secured to the pan.
- Trim paper to just beyond edge of pan.
- Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
- Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
- Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
- Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
- Beat with an electric mixer on medium speed until well mixed.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in flour and water on low speed, just until combined.
- Stir in the 3/4 cup pecans.
- Thoroughly wash beaters.
- In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
- Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
- Carefully fold the remaining egg white mixture into the chocolate mixture.
- Pour batter into prepared pan.
- If using the springform pan, place it in a shallow baking pan on the oven rack.
- If using the 9" baking pan, place it directly on the oven rack.
- Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
- Torte will not test done in center.
- Top will have a sugary crust that will crack.
- Remove springform pan from baking pan.
- Cool cake in pan on wire rack.
- Loosen edge of cake from pan.
- Remove side of pan.
- Invert onto serving plate.
- Remove pan bottom.
- Peel off paper.
- If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
- Peel off paper.
- Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
- If desired, sprinkle top with chopped pecans.
- Cover; refrigerate about 30 minutes or until glaze is set.
- Chocolate Glaze.
- In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
- Microwave on 100 percent (high) about 45 seconds.
- Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
- If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
- Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
- Don't worry about the cracks.
- Before glazing, invert the cake so the smooth bottom becomes the top.
- My cake did not crack on top.
- Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
- For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.
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Made this to take to a park-wide potluck & it was truly a big hit (I was afraid, with the nuts, that it might not be!), & really big hit! In spite of the long, drawn out directions, the preparation did go fairly quickly, with wonderful results! Definitely a chocoholic's dream come true! Next time I make this one, I keep it at home to enjoy! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]