Pecan Torte 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 (no substitutes), softened 2 cups confectioners' sugar 2 teaspoons vanilla extract Whole pecans, optional Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pecan Torte cont. In a mixing 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 mixing 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 mixing bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Pecan Torte chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Editor's Note: This is a rich flourless torte. Yield: 12-16 servings. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008