Wednesday, February 12, 2014

Chocolate Pecan Torte (again)

I made a mistake. I baked something, took pictures of it while standing over the table and getting really really excited to share it with you, only to realize days later when I was getting ready to blog it, that I had already done it in 2012It's no big deal, besides, it's a delicious idea for Valentine's Day if you're into that sort of thing. If not, it's still a fabulous cake to share with your friends and family, it's full of chocolate and still delicately sweet. My parents loved it, we each had a slice with a scoop of cookies and cream ice cream while watching tv. 

Chocolate Pecan Torte
From Alice Medrich's Sinfully Easy Delicious Desserts
Serves 10-12

You can use other nuts in this torte, like walnuts or hazelnuts for a different nut based torte. Also, to make this torte flourless, you can omit the flour. 

Note: Judy, a reader commented that she had trouble mixing the batter after the eggs were added. I've read through Alice's recipes again and clarified that the butter should be soft, but not "squishy", just slightly cold. I hope this helps!

1 cup pecan halves
2 tablespoons all-purpose flour
6 ounces dark chocolate (66% to 72% cocoa), coarsely chopped
8 tablespoons (½ cup) unsalted butter, softened but not super squishy, cut into chunks
¾ cup granulated sugar
generous 1/8 teaspoon salt
4 large cold eggs

icing sugar for garnish


Position rack on lower third of the oven and preheat oven to 350°F. Grease the bottom  and sides of the springform pan with butter.

Spread the pecans on a baking sheet and bake for 7 to 10 minutes, stirring once or twice until they are fragrant and toasty. Remove pecans and allow to cool completely. Turn oven temperature up to 375°F.

Pulse pecans with the flour in a food processor until finely ground. 

Put chocolate in a large heatproof bowl, preferably stainless steel, set it over a pot of barely simmering water and stir occasionally until nearly melted. Remove the bowl. Add butter, sugar, salt and beat with the electric mixer at medium speed until butter is completed melted and mixture is thickened and lighter in color. Beat in the eggs one by one, then beat at high speed (medium speed in a heavy-duty stand mixer) for a minute or two, or until the batter is fluffy and lightened in colour. Stir in the pecan mixture. 

Pour the batter into the springform pan and spread evenly. Bake for 30 to 35 minutes, until a toothpick inserted 1½ inches from side of the pan comes out clean, the centre will still be gooey. 

Put the pan over a rack to cool. Glide a thin knife around the sides of the pan to loosen the cake, allow to cool completely. Remove the springform pan sides. The torte can be kept at room temperature, covered for 3 days. Sift a tablespoon or so of icing sugar over the top to flourish the crackly top. 

Recipe here!

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