Chocolate Pecan Torte Recipe

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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

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

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

Directions

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.
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.
Originally published as Chocolate Pecan Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p48

Nutritional Facts

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

  • 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
  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

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Reviews forChocolate Pecan Torte

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MY REVIEW
debbiepierson User ID: 2508264 207908
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 User ID: 2508264 139414
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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