CHOCOLATE PECAN TORTE
This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it's worth the effort. -Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 20
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.,
Nutrition Facts : Calories 418 calories, Fat 25g fat (12g saturated fat), Cholesterol 169mg cholesterol, Sodium 209mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PECAN MERINGUE TORTE
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.
NANA JOSé'S CHOCOLATE PECAN CAKE
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Provided by Joan Nathan
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
- Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
- Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
- For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
JACK DANIEL'S CHOCOLATE PECAN TORTE
My husband's Christmas party was catered by L'Auberge du Lac and this was the best dessert served out of many. It has a strong hint of the liquor, and a gooey chocolate taste, almost like a perfectly undercooked brownie with the pecan bits inside. Absolutely delicious, it was a phenomenal hit, served at room temperature without topping. I found the recipe posted on our local news site by the pastry chef who catered the event, Bill Foltz.
Provided by Ashleybakes
Categories Bar Cookie
Time 1h5m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt together butter and dark chocolate.
- Using a paddle mixer, mix sugar, cocoa, whiskey and eggs.
- Add melted chocolate mixture.
- Scrape well.
- Stir in pecans.
- Pour into a greased pan lined with wax paper. (10" round).
- Bake in a water bath at 350°F for approximately 50 minutes; or until center is 170°F.
- Chill.
- Serve cold or room temperature with your favorite fruit or caramel sauce.
Nutrition Facts : Calories 679.7, Fat 53.3, SaturatedFat 24.1, Cholesterol 185.5, Sodium 195.4, Carbohydrate 53.2, Fiber 10.5, Sugar 37, Protein 11.9
CHOCOLATE-PECAN TORTE
Provided by Joyce Carol Oates
Categories Food Processor Mixer Chocolate Citrus Dairy Egg Nut Dessert Bake Vegetarian Tree Nut Pecan Winter Birthday Party Sour Cream Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
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.
PECAN TORTE
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE PECAN TORTE
This was in my local newspaper today (1.22) as a Super Bowl dessert but it looks & sounds so so so yummy!!
Provided by newspapergal
Categories Pie
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.
- Praline Nut Layer: Sprinkle pecans over crust.
- Place butter and brown sugar in saucepan; cook over medium heat until mixture comes to boil.
- Boil 2 to 4 minutes or until thickened, stirring constantly.
- Pour over pecans; cool slightly.
- Cover; freeze 3 hours or until set.
- Cream Cheese Layer: Beat cream cheese, confectioners sugar and brown sugar with electric mixer on medium speed until light and fluffy.
- Spread over Praline Nut Layer.
- Refrigerate until chilled.
- Ganache: Melt chocolate with cream in small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently.
- Remove from heat; cool completely.
- Spread chocolate mixture over cream cheese layer.
- Refrigerate at least 2 hours before serving.
- Makes 16 servings.
- For Easier Cutting: Rinse knife in hot water, a wet knife will slice through this dessert easier and prevent the layers from sticking to the knife.
Nutrition Facts : Calories 622.5, Fat 49.8, SaturatedFat 27.6, Cholesterol 118.8, Sodium 353.9, Carbohydrate 44.4, Fiber 1.1, Sugar 25.5, Protein 5
JACK DANIEL'S PECAN PIE
Spirited take on the traditional pecan pie. Really good! My brother's recipe that he now makes every year, more than once!
Provided by alijen
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's; mix well.
- Sprinkle chocolate chips over the bottom of the pie shell.
- Add the pie mixture and pecans.
- Bake at 375 degrees for 35-40 minutes.
Nutrition Facts : Calories 295, Fat 12.6, SaturatedFat 3.5, Cholesterol 51.6, Sodium 78, Carbohydrate 43.9, Fiber 1.4, Sugar 28.2, Protein 2.8
JACK DANIEL'S CHOCOLATE PECAN PIE
A recipe I found a few years ago that is a favorite among friends and guests. I have made it without the Jack Daniel's and it has been equally appreciated.
Provided by Connie C.
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl combine the eggs, sugar, butter, syrup, vanilla, and Jack Daniel's whiskey. Mix well. Sprinkle the chocolate chips over the bottom of the unbaked pie shell. Cover the chips with pecan halves starting around the outside edge and working your way in towards the center, with the pecans. Pour the filling over the chips and pecans. Pecans will rise to the top during baking. If they flip over after pouring in the filling, turn them so they are turned the same way and will "look pretty." (as my ggmother used to say) Bake at 375 degrees for 35-40 minutes, or until a knife inserted about halfway from the center to the edge comes out clean. You may want to cover the pie crust edge with aluminum foil or a ring to keep from browning too much.
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