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Pecan Torte

 Pecan Torte
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
12-16 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 12 eggs, separated
  • 2 cups sugar
  • 2-1/2 cups ground pecans
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup milk
  • 1/4 cup cornstarch
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Whole pecans, optional


  • In a 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 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

2 of 2

Pecan Torte (continued)

Directions (continued)

  • thickened. Cool to room temperature. In a 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.
  • Yield: 12-16 servings.
Editor's Note: This is a rich flourless torte.
Nutritional Facts: 1 serving (1 piece) equals 525 calories, 30 g fat (13 g saturated fat), 192 mg cholesterol, 203 mg sodium, 60 g carbohydrate, 2 g fiber, 9 g protein.