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Chocolate Pecan Torte

 Chocolate Pecan Torte
This impressive dessert looks lovely on a buffet table. It requires several steps but is worth the effort for special occasions. —Lois Schlickau, Haven, Kansas
12-16 ServingsPrep: 1 hour Bake: 20 min. + cooling


  • 8 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 McCormick® Pure Vanilla Extract
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 tablespoons baking cocoa
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • 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

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Chocolate Pecan Torte (continued)

Directions (continued)

  • 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.
  • Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 418 calories, 25 g fat (12 g saturated fat), 169 mg cholesterol, 209 mg sodium, 44 g carbohydrate, 2 g fiber, 7 g protein.