• Dark Chocolate Pecan Torte

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    • 4 sqr (4 Ounces) Unsweetened Chocolate, Broken Into Pcs
    • 1/3 c. Butter Or possibly Margarine
    • 1 1/2 c. Sugar
    • 1 1/2 tsp Vanilla Extract
    • 3 lrg Large eggs, Separated
    • 1/2 c. Unbleached All Purpose Flour
    • 3 Tbsp. Water
    • 3/4 c. Finely Minced Pecans
    • 1/8 tsp Cream Of Tartar
    • 1/8 tsp Salt Chocolate Glaze
    • 1 c. Powdered Sugar
    • 1/2 tsp Vanilla Extract
    • 2 Tbsp. Butter
    • 2 Tbsp. Water
    • 1 sqr (1 Oz) Unsweetened Chocolate Warm Water


    1. Yield: 10 to 12 Servings
    2. In a small microwave safe bowl, place the chocolate and butter.
    3. Microwave on HIGH (100 %) power 1 Minute or possibly till smooth when stirred; cold slightly.
    4. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mix, sugar, and vanilla and beat well. Add in the egg yolks, beating well after each addition.
    5. Blend in the flour and water, and beat well. Stir in the pecans.
    6. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt till stiff peaks form; carefully fold the egg whites into the chocolate mix. Pour the batter into the prepared pan. Bake for 45 min or possibly till the top appears dry,
    7. (The torte won't test done in the center).
    8. Cold 1 hour. Cover and chill till hard. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading proportionately on the top and sides.
    9. Chocolate Glaze:In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or possibly till smooth when stirred. Add in to the sugar mix, beating till smooth. Add in warm water, 1/2 Tsp at a time, if needed till the desired consistency is reached.

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