Chocolate Pecan Torte with Chocolate Glaze
- Prep Time: 25 mins
- Ready Time: 1 hours 55 mins
- Serves: 10-12
Step 1
Pre-heat oven to 300°F. Using 1 tablespoon or less of butter, butter an 8-inch springform (or standard) cake pan; line with parchment paper and butter the paper.
Step 2
Spread the pecan halves on a baking sheet. Bake pecan halves 5 to 7 minutes until lightly toasted. Let cool.
Step 3
In a microwave-safe bowl, melt chocolate and butter (for cake) on medium-low heat for 1 to 2 minutes, stirring at 30-second increments. Be careful not to overheat and burn the chocolate!
Step 4
In a medium bowl, use an electric mixer to beat the eggs, confectioner’s sugar, and vanilla extract until frothy, 1 to 2 minutes. Stir in melted chocolate, pecan flour, and cinnamon. Pour into prepared pan. Bake for 30 minutes, until edge of cake is set but center is slightly soft. Set aside to cool.
Step 5
In a small saucepan over low heat, melt chocolate and butter (for glaze), and add honey, stirring until smooth. Remove from heat. Carefully dip half the pecan halves into chocolate mixture and place on a sheet of waxed paper to cool on a wire rack.
Step 6
Remove sides of springform pan (if using) and invert cake onto a wire rack. Remove pan bottom and paper, so bottom of cake is now the top. Pour remaining thickened glaze over the cake and tilt if necessary to spread the glaze. Use a spatula (preferably metal) to smooth over the sides. Decorate outside edges of torte with pecan halves. Let glaze set for 1 hour at room temperature.
- Prep Time: 25 mins
- Ready Time: 1 hours 55 mins
- Serves: 10-12
For Torte:
Ingredients
- 10 tablespoon(s) Butter, Room Temperature
- 1/2 cup(s) Pecan Halves (24 pieces)
- 7 ounce(s) Bittersweet Chocolate
- 1/2 cup(s) Confectioner's Sugar
- 1 teaspoon(s) Vanilla Extract
- 1 cup(s) Pecan Flour
- 1 teaspoon(s) Cinnamon
- 4 Eggs
Instructions
- Pre-heat oven to 300°F.
- Using 1 tablespoon or less of butter, butter an 8-inch springform (or standard) cake pan; line with parchment paper and butter the paper.
- Spread the pecan halves on a baking sheet.
- Bake pecan halves 5 to 7 minutes until lightly toasted. Let cool.
- In a microwave-safe bowl, melt chocolate and butter (for cake) on medium-low heat for 1 to 2 minutes, stirring at 30-second increments. Be careful not to overheat and burn the chocolate!
- In a medium bowl, use an electric mixer to beat the eggs, confectioner’s sugar, and vanilla extract until frothy, 1 to 2 minutes.
- Stir in melted chocolate, pecan flour, and cinnamon.
- Pour into prepared pan. Bake for 30 minutes, until edge of cake is set but center is slightly soft.
- Set aside to cool.
For Glaze:
Ingredients
- 4 ounce(s) Bittersweet Chocolate
- 4 tablespoon(s) Butter, Room Temperature
- 2 tablespoon(s) Honey
Instructions
- In a small saucepan over low heat, melt chocolate and butter (for glaze), and add honey, stirring until smooth.
- Remove from heat.
- Carefully dip half the pecan halves into chocolate mixture and place on a sheet of waxed paper to cool on a wire rack.
- Remove sides of springform pan (if using) and invert cake onto a wire rack.
- Remove pan bottom and paper, so bottom of cake is now the top.
- Pour remaining thickened glaze over the cake and tilt if necessary to spread the glaze.
- Use a spatula (preferably metal) to smooth over the sides.
- Decorate outside edges of torte with pecan halves.
- Let glaze set for 1 hour at room temperature.
