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Pecan Torte Recipe

Pecan Torte Recipe photo by Taste of Home

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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!

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Pecan Torte Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12-16 Servings

30 25 55

Ingredients

12 eggs, separated
2 cups sugar
2-1/2 cups ground pecans
1/2 cup dry bread crumbs
1/2 teaspoon vanilla extract
BUTTERCREAM FROSTING:
1 cup milk
1/4 cup cornstarch
2 cups (12 ounces) semisweet chocolate chips
1 cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Whole pecans, optional

Directions

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. Yield: 12-16 servings.

Editor's Note: This is a rich flourless torte.

Nutritional Facts 1 serving (1 piece) equals 525 calories, 30 g fat (13 g saturated fat), 192 mg cholesterol, 203 mg sodium, 60 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Pecan Torte in Country April/May 1994, p49

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Reviewed on Nov. 09, 2012 by KitchenQueen60

I made this last week and while the flavor was good I would not make it again. The cake layers were a little tricky to remove from the pans and were very delicate and tender-too fluffy to support the weight of the frosting. It ended up looking a lot different than the picture.