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Chocolate Pecan Torte Recipe
Chocolate Pecan Torte Recipe photo by Taste of Home
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Chocolate Pecan Torte Recipe

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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
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 8 large eggs, separated
  • 1-1/2 cups sugar, divided
  • 1-1/2 cups ground pecans
  • 2/3 cup all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • CHOCOLATE FROSTING:
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons vanilla extract
  • CHOCOLATE GLAZE:
  • 2 tablespoons baking cocoa
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 slice: 418 calories, 25g fat (12g saturated fat), 169mg cholesterol, 209mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 7g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 12-16 servings.
Originally published as Chocolate Pecan Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p48


Reviews for Chocolate Pecan Torte

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
debbiepierson
Reviewed Dec. 4, 2010

"I use this every year, it's requested over and over - easy to make, beautiful, and absolutely delicious!"

MY REVIEW
debbiepierson
Reviewed Dec. 4, 2010

"This is an absolutely wonderful dessert. It is requested every year by my family - very rich in flavor, easy to make, and pretty to boot!"

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