Name: Chocolate Pecan Torte
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Chocolate Pecan Torte

1. 8 large eggs, separated -

2. 1-1/2 cups sugar, divided -

3. 1-1/2 cups ground pecans -

4. 2/3 cup all-purpose flour -

5. 2/3 cup baking cocoa -

6. 1 teaspoon baking soda -

7. 1/2 teaspoon salt -

8. 1/2 cup water -

9. 2 teaspoons vanilla extract -

10. CHOCOLATE FROSTING: -

11. 3 cups heavy whipping cream -

12. 1 cup confectioners' sugar -

13. 1/2 cup baking cocoa -

14. 2 teaspoons vanilla extract -

15. CHOCOLATE GLAZE: -

16. 2 tablespoons baking cocoa -

17. 2 tablespoons water -

18. 1 tablespoon butter -

19. 1 cup confectioners' sugar -

20. 1/4 teaspoon vanilla extract -

How to cook deliciously - Chocolate Pecan Torte

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.

6. Stage