Chocolate Pecan Torte
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Chocolate Pecan Torte
  Chocolate    Pecans    Tortes  
Last updated 6/12/2012 1:15:48 AM. Recipe ID 45372. Report a problem with this recipe.
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      Title: Chocolate pecan torte
 Categories: None
      Yield: 10 Servings
      8 oz Bittersweet chocolate;
           -broken into chunks
     12 tb Unsalted butter
      4    Eggs
    1/2 c  Sugar
      2 ts Vanilla extract
  1 1/4 c  Ground pecans
      2 ts Cinnamon

      4 oz Bittersweet chocolate;
           -broken into chunks
      4 tb Unsalted butter
      2 tb Honey
      1 pn Cinnamon
     36    Whole pecans
  For the Torte: Preheat oven to 350 F.
  In a food processor, grind the pecans until they just start to form a
  paste (the pecan bits should be about the size of uncooked couscous).
  For a bit of extra flavor, toast the pecans first in a 250 degree for
  about 5 minutes, or use a wok on low heat.
  Grease a 9-inch springform torte pan, and line the bottom with a
  circle of waxed paper (and grease the paper, too). Wrap the outside
  of the springform pan with aluminum foil. Melt chocolate and butter
  in a medium sauce pan over low heat. In a mixing bowl, mix egg sugar,
  vanilla, and cinnamon until frothy. Add melted chocolate, and stir
  until smooth. Once smooth, stir in ground nuts until the consistency
  is even. Pour mixture into torte pan, and place torte pan in a cookie
  sheet or large baking dish, and pour boiling water around the pan
  until the water comes up 1/2 inch or so up the outside of the pan
  (that's why you lined the pan with foil, so the water doesn't seep
  in). Bake in the oven at 350 for about 20 minutes (until it looks
  kinda like a cooked pan of brownies). Remove and cool, then remove
  torte from pan and place on a plate so that the smooth (bottom) side
  is up.
  For the Glaze: Melt the chocolate and the butter in a small saucepan.
  Add honey and cinnamon, stir until smooth and remove from heat. Dip
  whole pecans halfway into the glaze and place on wax paper until set.
  Glaze the torte with the remainder of the chocolate mix, smoothing
  with a knife or metal spatula. Decorate with the pecans. Makes a
  large, very sinful 9 inch torte.
  Formatted and Busted by 3/6/98

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Recipe ID 45372 (Apr 03, 2005)

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