Dark Chocolate Pecan Torte

Recipe by Marie Nixon
READY IN: 1hr 10mins




  • 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.
  • Cool.
  • 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.
  • Notes:
  • 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.