Chocolate Pecan Torte With Strawberry Buttercream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

STRAWBERRY CHOCOLATE TORTE



Strawberry Chocolate Torte image

"I made this special dessert for my husband on Valentine's Day, and he really enjoyed it," relates Suzanne Zick of Iron Station, North Carolina. "It's pretty simple and tastes wonderful!" In the Taste of Home Test Kitchen, the word was "Yum!" when we tried this refrigerator torte. Tucked inside the chocolate crumb crust is a fluffy chocolate filling with a layer of fresh berries.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 8

1/2 cup plus 2 teaspoons butter, divided
2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.9 ounces) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 ounce semisweet chocolate

Steps:

  • In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill., Meanwhile, in a large bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling. , In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 18g fat (13g saturated fat), Cholesterol 35mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PECAN TORTE



Chocolate Pecan Torte image

This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it's worth the effort. -Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 20

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

Steps:

  • 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. , 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. , 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. , 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., 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.,

Nutrition Facts : Calories 418 calories, Fat 25g fat (12g saturated fat), Cholesterol 169mg cholesterol, Sodium 209mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

PECAN TORTE WITH STRAWBERRIES AND CREAM



Pecan Torte with Strawberries and Cream image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Passover     Strawberry     Pecan     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Serves 10 to 12

Number Of Ingredients 10

1 1/4 cups pecans (6 1/4 oz)
3 1/2 tablespoons matzo cake meal
1 cup plus 3 tablespoons sugar
7 large eggs, separated, at room temperature
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 cups chilled heavy cream (optional)
3/4 pint strawberries, sliced lengthwise (2 cups)
Special equipment: a 10- by 4-inch (12-cup) angel food cake pan with removable bottom

Steps:

  • Preheat oven to 350°F.
  • Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
  • Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
  • Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
  • In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
  • Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
  • Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
  • Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.

CHOCOLATE-PECAN TORTE



Chocolate-Pecan Torte image

Provided by Joyce Carol Oates

Categories     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 14

For cake layers
200 g pecans
28.35 g all-purpose flour
.89 g salt
.89 g baking powder
14.79 ml fresh orange juice
4 large eggs
225 g sugar
For filling
59.15 ml well-chilled heavy cream
1.77 g finely grated fresh orange zest
For frosting
170.1 g semisweet chocolate
236.59 ml sour cream

Steps:

  • Preheat oven to 177°C. and butter two 20.32 cm x 5.08 cm round cake pans. Line each pan with a round of wax paper and butter paper.
  • Make cake layers:
  • In a food processor pulse 160 g pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
  • While cake layers are cooling, on a baking sheet toast remaining 40 g pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
  • Make filling:
  • In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
  • Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
  • Make frosting:
  • Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
  • Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
  • Serve torte chilled or at room temperature.

CHOCOLATE-PECAN TORTE



Chocolate-Pecan Torte image

Provided by Joyce Carol Oates

Categories     Food Processor     Mixer     Chocolate     Citrus     Dairy     Egg     Nut     Dessert     Bake     Vegetarian     Tree Nut     Pecan     Winter     Birthday     Party     Sour Cream     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 14

For cake layers:
2 1/2 cups pecans (about 10 ounces)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon fresh orange juice
4 large eggs
1 cup sugar
For filling:
1/2 cup well-chilled heavy cream
1 teaspoon finely grated fresh orange zest
For frosting:
6 ounces semisweet chocolate
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
  • Make cake layers:
  • In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
  • While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
  • Make filling:
  • In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
  • Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
  • Make frosting:
  • Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
  • Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
  • Serve torte chilled or at room temperature.

DARK CHOCOLATE PECAN TORTE



Dark Chocolate Pecan Torte image

This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan

Provided by Marie Nixon

Categories     Bar Cookie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

6 ounces semi-sweet chocolate chips
1/3 cup unsalted butter
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 egg yolks
1/2 cup all-purpose flour
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons water
1 cup sifted confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Remove the side from an 8" springform pan.
  • Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
  • Attach side to bottom of the springform pan, making sure paper is secured to the pan.
  • Trim paper to just beyond edge of pan.
  • Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
  • Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
  • Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
  • Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
  • Beat with an electric mixer on medium speed until well mixed.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in flour and water on low speed, just until combined.
  • Stir in the 3/4 cup pecans.
  • Thoroughly wash beaters.
  • In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
  • Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
  • Carefully fold the remaining egg white mixture into the chocolate mixture.
  • Pour batter into prepared pan.
  • If using the springform pan, place it in a shallow baking pan on the oven rack.
  • If using the 9" baking pan, place it directly on the oven rack.
  • Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
  • Torte will not test done in center.
  • Top will have a sugary crust that will crack.
  • Remove springform pan from baking pan.
  • Cool cake in pan on wire rack.
  • Loosen edge of cake from pan.
  • Remove side of pan.
  • Invert onto serving plate.
  • Remove pan bottom.
  • Peel off paper.
  • If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
  • Peel off paper.
  • Cool.
  • Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
  • If desired, sprinkle top with chopped pecans.
  • Cover; refrigerate about 30 minutes or until glaze is set.
  • Chocolate Glaze.
  • In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
  • Microwave on 100 percent (high) about 45 seconds.
  • Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
  • If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
  • Notes:.
  • Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
  • Don't worry about the cracks.
  • Before glazing, invert the cake so the smooth bottom becomes the top.
  • My cake did not crack on top.
  • Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
  • For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

BUTTER PECAN ICE CREAM TORTE



Butter Pecan Ice Cream Torte image

A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
CRUST:
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary
TOPPING:
1/2 cup chopped pecans or pecan halves, toasted

Steps:

  • Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE



Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze image

Chocoholics rejoice! This rich dessert is all-out decadent, while looking oh so elegant. Sure to impress! Easy to make, but you need to allow for some chilling/cooling time (not included in times above). Can substitute strawberries for raspberries. In fact, put some chocolate covered strawberries on top for a really nice touch. Recipe is from the one of those supermarket aisle mini cookbooks called Better Homes and Gardens Ultimate Chocolate Desserts.

Provided by Wish I Could Cook

Categories     Tarts

Time 1h7m

Yield 12 Slices, 12 serving(s)

Number Of Ingredients 14

3/4 cup butter
2 cups sugar
2 tablespoons vanilla
8 eggs
12 ounces semi-sweet chocolate chips, melted
3 1/2 cups pecans, finely ground
1 cup powdered sugar
2/3 cup butter, softened
1/3 cup raspberry preserves
3 ounces semi-sweet chocolate chips
1/3 cup butter
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup water

Steps:

  • TORTE:.
  • Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
  • Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
  • Stir in melted chocolate.
  • Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
  • Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
  • Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
  • RASPBERRY/STRAWBERRY CREAM FILLING:.
  • Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
  • Beat in 1/3 cup preserves.
  • DOUBLE CHOCOLATE GLAZE:.
  • In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
  • Cool until it thickens slightly but is still pourable.
  • ASSEMBLY:.
  • Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
  • Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
  • Enjoy!

Nutrition Facts : Calories 925.8, Fat 64.2, SaturatedFat 26.6, Cholesterol 212.2, Sodium 245.2, Carbohydrate 89.8, Fiber 6.4, Sugar 79.7, Protein 9.6

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

CHOCOLATE-PECAN TART



Chocolate-Pecan Tart image

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 9

1 store-bought refrigerated pie crust (not in a pie plate)
2 large eggs
2/3 cup sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
3/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chunks
1 1/3 cups pecan halves
1 tablespoon bourbon (optional)

Steps:

  • Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
  • In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
  • Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

More about "chocolate pecan torte with strawberry buttercream recipes"

CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
chocolate-pecan-torte-with-strawberry-buttercream image
2014-02-19 Make the Cake: Preheat oven to 375. Butter three 9 inch round cake pans, line with parchment and butter parchment. Cream the butter until light, …
From butterlovescompany.com
Reviews 1
Estimated Reading Time 4 mins


CHOCOLATE-PECAN TORTE WITH CHOCOLATE GLAZE | COOK'S …
chocolate-pecan-torte-with-chocolate-glaze-cooks image
For some spicy warmth, we added cinnamon and rum. The pecans added bot... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels …
From cookscountry.com


RICH, DENSE CHOCOLATE-PECAN TORTE RECIPE | MYRECIPES
Directions. Step 1. Line bottom of an 8" springform pan with wax paper or parchment paper. Advertisement. Step 2. Position knife blade in food processor bowl; add first 5 ingredients. Pulse 10 to 12 times or until pecans are finely chopped and mixture is combined. Firmly press mixture into bottom of prepared pan. Step 3.
From myrecipes.com


CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM BY JANIEBAKES …
2011-01-15 Strawberry buttercream Makes about 2 1/2 cups. 2 1/2 sticks of butter cut into Tbls and softened slightly. 2 cups powdered sugar sifted 4 egg yolks 1/2 cup pureed strawberries 3 Tbl strawberry preserves. Cream butter until light and fluffy. Add egg yolks, then pureed berries and preserves.Cover tightly and refrigerate until set. Maybe made two ...
From mynebraskakitchen.com


25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
2022-05-31 It’s amazing . 2. Flourless Chocolate Torte. I have made this torte for years, and let me tell ya; it is divine! It’s fudgy, Jeff Bezos-rich, and insanely decadent. If you love chocolate, then you need this recipe in your life. This flourless chocolate torte features a lot of butter, chocolate, and eggs.
From insanelygoodrecipes.com


ROBINHOOD | CHOCOLATE STRAWBERRY TORTE
Decorate with fresh strawberries and chocolate curls if desired. Chill until serving or at least 30 minutes. Preheat oven to 350°F (180°C). Grease and line the bottoms of two 9” (23 cm) round cake pans with parchment paper. Wet. Dry. Cake: Combine first 6 dry ingredients together in a large mixing bowl. Add eggs, milk, oil and vanilla.
From robinhood.ca


RECIPE: CHOCOLATE PECAN TORTE - ROYALTY PECAN FARMS
4 squares unsweetened chocolate; ¼ Cup butter; 3 Cups sifted confectioners sugar; ½ Cup hot water; 1 ½ teaspoons vanilla; Directions: Melt chocolate and butter in a double boiler. Remove from heat and add sugar, vanilla, and hot water. Pour frosting over the top of the cake and let it drizzle down the sides.
From royaltypecans.com


CHOCOLATE PECAN TORTE WITH CHOCOLATE COFFEE GLAZE
Instructions. Preheat the oven to 350º. Spread the nuts on a clean baking sheet and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes. Let cool. Melt the chocolate and margarine in a large heatproof bowl set over simmering water; stir occasionally until melted and smooth. Remove from heat and let cool slightly.
From vanillaqueen.com


BEST PECAN TORTE WITH FRENCH BUTTERCREAM RECIPES - FOOD …
2015-10-01 Step 2. Pulse the pecans with the flour, baking powder & salt until finely ground. Set aside. In a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment, whip the 5 egg whites until they hold a soft peak when the beaters are lifted. Set aside. Step 3. Whip the egg yolks with the sugar, oil, orange juice (or water ...
From foodnetwork.ca


CHOCOLATE PECAN TORTE RECIPE | MYRECIPES
Directions. Position rack in lower third of the oven and preheat to 375°F. Grease the bottom and sides of a 9-inch round springform pan and line with parchment. Pulse pecans with flour in food processor until finely ground. Set aside. In large bowl, …
From myrecipes.com


CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
Nov 10, 2013 - Very sweet and very good family love the Torte. Nov 10, 2013 - Very sweet and very good family love the Torte. Nov 10, 2013 - Very sweet and very good family love the Torte. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


STRAWBERRY CHOCOLATE PECAN TORTE - PEGURU
Recipes 843 Recipes To Discover; Restaurant Reviews Winnipeg’s Top Tables; Shop. Shop View all Shop articles; Best Lists The Best Of Everything; Shop Listings Browse Local Boutiques; Manitoba Mementos Local, Handmade Favourites; Shops By Neighbourhoods Explore Trendy Neighbourhoods; Sites & Attractions. Sites & Attractions View all Sites ...
From peguru.ca


CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
Oct 5, 2013 - Very sweet and very good family love the Torte. Oct 5, 2013 - Very sweet and very good family love the Torte. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


CHOCOLATE PECAN CARAMEL TORTE RECIPE | LEITE'S CULINARIA
2007-10-21 Make the pecan-caramel layer. Place the chopped pecans in a bowl. Heat the brown sugar, butter, and salt in a small heavy saucepan until the sugar dissolves. Add 1/2 cup cream. Heat to a boil and simmer until the caramel thickens enough to coat the back of a …
From leitesculinaria.com


STRAWBERRY PECAN TORTE RECIPE - FOOD NEWS
We've got 13 gorgeous variations that are perfect to serve at a dinner party, including a chocolate-truffle torte, hazelnut-praline torte, and many more. Strawberry Pecan Torte Chocolate Glaze and Topping: 8 ounces semisweet chocolate, chopped into small pieces 1 tablespoon light corn syrup 3 tablespoons unsalted butter ½ teaspoon pure vanilla extract 10 …
From foodnewsnews.com


RECIPE: CHOCOLATE PECAN BUTTERCREAM CAKE - STYLE AT HOME
2014-10-20 1 Preheat oven to 350°F. 2 Butter and lightly flour three 9-inch cake pans. Shake out excess flour. Line the bottom of the pans with circles of parchment paper. 3 In the bowl of stand mixer fitted with the paddle attachment, combine flour, baking soda, baking powder, salt, cocoa powder, and sugar. Mix on low speed until well combined.
From styleathome.com


PECAN TORTE WITH SMOOTH CHOCOLATE GLAZE - ALL WE EAT
Pecan Torte. Mix dry ingredients together: nuts, baking powder, salt and flour. Beat 1 cup softened butter then add half of the sugar. Keep beating until creamy. Add in 5 egg yolk, one at a time and continue beating. In a separate bowl beat together egg whites until frothy. Add in the rest of the sugar and 1 tsp of vanilla extract.
From allweeat.com


PECAN TORTE WITH CHOCOLATE GLAZE RECIPE - BAKERRECIPES.COM
2011-11-13 What Makes This Pecan Torte With Chocolate Glaze Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pecan Torte With Chocolate Glaze. Ready to make this Pecan Torte With Chocolate Glaze Recipe? Let’s do it! Oh, before I forget…If you’re looking for …
From bakerrecipes.com


CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM | BUTTER …
Jan 12, 2016 - I was talking to my mom a couple weeks ago and told her I was about to make aunt Olga’s cake—a layered torte that my chocolate-loving aunt frequently brings to family events. It’s one of those cakes that shouts celebration; so decadent that just a sliver will do – alongside other holiday desserts, of course....Read More »
From pinterest.com


STRAWBERRY PECAN TORTE - LINDA'S BEST RECIPES
2021-04-02 This fabulous recipe for Strawberry Pecan Torte is a showstopper. It’s made from a very light ground nut cake that is layered with strawberry jam and a browned butter cream cheese frosting. The cake does take some time to make, but it’s so worth it. I love to serve it for Easter dinner because it is so spectacular.
From lindasbestrecipes.com


CHOCOLATE PECAN TORTE - MAGNOLIA DAYS
4 large eggs separated. 1/2 cup sugar. 2/3 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 ground pecans. 1/3 cup cocoa. 1/4 cup water. 1 …
From magnoliadays.com


BEST CHOCOLATE CARAMEL PECAN TORTE RECIPES - FOOD NETWORK
2009-10-26 Beat in eggs, 1 at a time, beating well after each addition; beat in chocolate and vanilla. Beat for 2 minutes, scraping down side of bowl occasionally. Gradually stir in 1 cup water. Beat for 2 minutes, scraping down side of bowl occasionally.
From foodnetwork.ca


CHOCOLATE PECAN TORTE – DAVID AND ELAINE'S RECIPES
2015-08-08 For the best flavor (and convenience!), make the torte at least a day, if not two, ahead. Ingredients: 1 cup (3.5 ounces) pecan halves 2 tablespoons unbleached all-purpose flour 6 ounces bittersweet chocolate (66% to 72% cacao), coarsely chopped 8 tablespoons (4 ounces) unsalted butter, softened but still cool, cut into chunks
From danderecipes.com


CHOCOLATE TORTE ARCHIVES - BUTTER LOVES COMPANY
2014-02-19 12 ounces good chocolate melted; 3 1/2 cups pecan halves, very finely ground ——-For the Strawberry Buttercream (makes about 2 ½ cups): 2 1/2 sticks of butter, softened slightly; 2 cups powdered sugar; 4 egg yolks; 1/2 cup pureed strawberries; 3 Tablespoons strawberry preserves ——-For the Chocolate Ganache: 1 ¼ cup semisweet chocolate ...
From butterlovescompany.com


CHOCOLATE PECAN TORTE - DIVALICIOUS RECIPES
2019-02-22 Instructions. Preheat the oven to 170C/325F degrees. Melt the butter in a saucepan and add the cocoa powder. Leave to cool. Beat the egg yolks until pale then add the erythritol. Add the cocoa mixture and the ground pecans. Mix well. In another bowl whisk the egg whites to a stiff peak. Gently fold in the cocoa mixture.
From divaliciousrecipes.com


CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM | RECIPE | STRAWBERRY …
Oct 5, 2013 - Very sweet and very good family love the Torte. Oct 5, 2013 - Very sweet and very good family love the Torte. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Fruit . Berry. Strawberries ...
From pinterest.co.uk


HOME PARTY DESSERT RECIPE: CHOCOLATE PECAN TORTE WITH RASPBERRY …
*Spread 2/3 cup raspberry buttercream over layer. *Repeat with remaining layers and buttercream, ending with cake bottom side up. *Pat layers to even. *Cover and refrigerate torte for at least 6 hours. *Cut edges of cake with serrated knife to even if necessary. *Pour glaze over cake; smooth over sides and top. *Discard waxed paper.
From homepartydessertrecipe.blogspot.com


CHOCOLATE-PECAN TORTE WITH STRAWBERRY BUTTER CREAM
Strawberry Butter Cream 1 1/4 cups unsalted butter, softened, cut into tablespoons (2.5 sticks or 10 ounces, 285 g) 2 cups powdered sugar, sifted (8 ounces 225 g)
From kitchenkatalog.com


CHOCOLATE PECAN PIE CAKE WITH SALTED CARAMEL - SUGAR & SPARROW
2021-11-17 Make the Pecan Pie Filling. Combine the sugars, corn syrup, butter, eggs, pecans, and salt in a medium saucepan and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring constantly for 6-8 minutes until the filling is thickened. Remove from heat and stir in the vanilla.
From sugarandsparrow.com


CHOCOLATE PECAN TORTE | SWERVE
Cake. Preheat the oven to 325F and grease a 6 inch cake pan. Line the bottom with parchment paper and grease the paper. In a medium bowl, whisk together the pecan meal, Swerve, cocoa powder, baking powder, and salt.
From swervesweet.com


CHOCOLATE-PECAN TORTE WITH CHOCOLATE GLAZE | AMERICA'S TEST KITCHEN RECIPE
For some spicy warmth, we added cinnamon and rum. The pecans added bot... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears.
From americastestkitchen.com


CHOCOLATE PECAN TORTE RECIPE - BAKERRECIPES.COM
2013-05-19 What Makes This Chocolate Pecan Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Pecan Torte. Ready to make this Chocolate Pecan Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are ...
From bakerrecipes.com


CHOCOLATE CARAMEL PECAN TORTE - CANADIAN LIVING
2005-07-14 In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate; let cool slightly. In large bowl, whisk together flour, brown sugar, baking soda, baking powder and salt. Beat in sour cream and butter until thick batter forms. Beat in eggs, 1 at a time, beating well after each addition; beat in chocolate and vanilla. Beat for 2 ...
From canadianliving.com


CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM BY JANIEBAKES
2021-10-24 Chocolate pecan torte with strawberry buttercream Submitted by janiebakes on January 15, 2011 at 9:07 pm. Brownie-like layers are filled with a wonderful buttercream and glazed. Bon Appetit (November 1985) Yield: 12 slices. 1 1/2 sticks unsalted butter room temperature 2 cups sugar 8 eggs 2 TBL vanilla 1/4 tsp salt 12 ounces good chocolate melted
From mynebraskakitchen.com


Related Search