Chocolate Pecan Torte Recipes

Steps:

• Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
• Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
• With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
• Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
• In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
• In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
• Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

Steps:

• Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
• Make cake layers:
• In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
• While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
• Make filling:
• In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
• Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
• Make frosting:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
• Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
• Serve torte chilled or at room temperature.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
• Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
• Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Steps:

• Preheat oven to 177°C. and butter two 20.32 cm x 5.08 cm round cake pans. Line each pan with a round of wax paper and butter paper.
• Make cake layers:
• In a food processor pulse 160 g pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
• While cake layers are cooling, on a baking sheet toast remaining 40 g pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
• Make filling:
• In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
• Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
• Make frosting:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
• Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
• Serve torte chilled or at room temperature.

Steps:

• For cake: Heat cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
• Preheat oven to 375 degrees. Butter an 8 1/2 inch springform pan with one tablespoon butter. Dust with 3 tablespoons breadcrumbs. Using electric mixer, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time (mixture may look curdled). Add chocolate and vanilla. Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter. Fold in apricots. Spoon batter into prepared pan. Bake until tester, inserted into middle, comes out clean - about 50 minutes. Cool in pan on rack.
• Run knife around edge of cake. Invert onto platter. Slide sheets of waxed paper under edges of cake.
• For icing: Stir cocoa powder, sugar, whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minutes, stirring occasionally.
• Pour icing over cake , tilting cake to cover evenly. Using thin flat spatula, spread icing over top and sides of cake. Refrigerate until icing is firm.
• For glaze: Add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons. Combine with jam in heavy saucepan. Stir over medium-low heat until melted. Strain through fine sieve into small bowl. Cool until tepid, approximately 5 minutes.
• Pour glaze over top of cake. Using thin metal spatula, spread evenly -- do not let any drip down sides of cake. Arrange pecans around upper edge of cake, ends touching. Discard wax paper. Refrigerate cake until glaze is set. Cake can be prepared up to one day in advance.

Steps:

• Melt 1/2 cup butter; mix with cookie crumbs. Press onto bottom of 9-inch springform pan; top with nuts.
• Bring remaining butter and 1 cup brown sugar to boil in saucepan on medium heat; cook 2 to 4 min. or until thickened, stirring constantly. Pour over crust; cool slightly. Freeze 3 hours.
• Beat cream cheese, powdered sugar and remaining brown sugar with mixer until light and fluffy; spread over brown sugar layer in crust. Refrigerate several hours or until chilled.
• Meanwhile, cook chocolate and cream in small saucepan on very low heat just until chocolate is melted, stirring frequently. Remove from heat; cool completely.
• Spread chocolate mixture over dessert. Refrigerate 2 hours.

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
• Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.

Steps:

• To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
• Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
• Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
• Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
• To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
• For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
• Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.