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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

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

Printed from tasteofhome.com Sep 6, 2008

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Pecan Torte cont.

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 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.