Chocolate pecan torte recipe

Butter, flour, and line with buttered waxed paper an 8-inch round cake pan that is 3 inches deep. Hand chop the nuts in order to retain some texture. Chop the chocolate by hand or in a food processor but do not let it become powdery.

In a large bowl, cream the butter and sugar until light and fluffy. Add the yolks one at a time, beating after each addition. Fold in nuts and chocolate. In a copper bowl, whisk the egg whites until stiff. Fold 1/3 of the whites through the chocolate mixture to lighten it. Fold through the remaining whites with a light but firm hand. Pour the batter into the prepared cake pan. Set the cake pan in a roasting pan and pour in boiling water to come to halfway up the sides of the cake pan. Bake in a preheated 400-degree oven for 40 to 50 minutes. The top will be firm to the touch. Cool the cake in the pan for 15 minutes before turning it out on to a flat platter. Cover with plastic wrap and store in the refrigerator.

To serve: Cover the cake with the melted chocolate. Mark each serving with a large sharp knife before the chocolate sets. Pile the chocolate curls on top and sprinkle with a little powdered sugar. Serve with creme Chantilly or a homemade coffee or Grand Marnier ice cream.

Alternatively, the cake may be split and filled with cream flavored with Cointreau and powdered sugar to taste. Only attempt to split the cake after it has been refrigerated, as this cake has a dense, moist texture.

Note:To make chocolate curls, spread melted chocolate onto a rimless baking sheet or marble slab and leave to set uncovered in a cool place. When set, scrape a sharp knife over the surface so that the chocolate comes off in long curls. Handle as little as possible.