Chocolate pecan torte

Recipe for chocolate pecan torte

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the decadent flavors of a Chocolate Pecan Torte, a rich and velvety dessert that combines the irresistible combination of chocolate and pecans. This exquisite recipe is perfect for special occasions or when you simply crave a luxurious treat. With its moist and fudgy texture, this torte is sure to impress your guests and leave them wanting more. The combination of rich chocolate and crunchy pecans creates a delightful contrast of flavors and textures. Prepare to be delighted by this heavenly dessert that will satisfy any chocolate lover's cravings.

Keywords: Chocolate, Pecan, Torte, Decadent, Indulgent

Chocolate pecan torte details

Chocolate pecan torte, recipe Rating: 4.5
Number of votes:100 INGREDIENTS:

Makes 2 nos. torte

A:

150g dark cooking chocolate, chopped

2 egg yolks

100ml milk

100g brown sugar

B:

200g butter

220 all-purpose flour, sifted

1 tsp baking powder, sifted with all-purpose flour

30g pecans, toasted and chopped

110g castor sugar

2 eggs

1 tsp vanilla essence

100ml milk

2 egg whites

C:

300g whipping cream

Grated chocolate, pecan, cherries for decoration

METHOD:

1. Preheat oven at 180 deg C. Prepare a greased 20×20 cm square cake tin.

2. Place and heat all ingredient A in a double boiler. Stir with a whisk constantly until all chocolate is melted.

3. Cream butter and sugar until light and fluffy. Add egg one at a time. Make sure each one is fully incorporated before adding another one.

4. Fold in the sifted flour, baking powder, vanilla essence and milk. Add pecans and blend well.

5. Place egg whites in a clean and dry mixing bowl. Beat until stiff peaks form. Using a spatula, fold egg whites  into mixture lightly.

6. Pour mixture into prepared tin. Bake for 45 minutes or until skewer comes out clean when inserted in centre of cakes.

7. Stand cake in tins before turning out to wire rack to cool.

8. Beat whipping cream until stiff peaks form.

9. Cut cake into half vertically. Then, cut each half into 4 layers.

10. Place first layer on a board. Spread cake evenly with whipped cream. Continue layering with remaining cake and cream, ending with cake on top. Transfer to serving plate. Repeat the same for the other half of the cake.

11. Sprinkle some grated chocolate on top of cake. Decorate with cream, pecans and cherries.