Dark Chocolate Pecan Torte Recipes

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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.

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.

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.

DARK CHOCOLATE PECAN CAKE



Dark Chocolate Pecan Cake image

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. -Laura Draper, Garfield, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 20

1 tablespoon butter
3 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
BATTER:
2 tablespoons shortening
1/4 cup sugar
2 tablespoons beaten egg
1/8 teaspoon vanilla extract
6 tablespoons cake flour
2 tablespoons baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
TOPPING:
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon vanilla extract
Optional: Chocolate curls and chopped pecans

Steps:

  • Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate., In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. , Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.

Nutrition Facts : Calories 669 calories, Fat 40g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 428mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.

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.

PECAN TORTE



Pecan Torte image

This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 9

9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners' sugar, for dusting
Lemon Curd for Pecan Torte
Mixed berries, for serving

Steps:

  • Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
  • Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
  • Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

CHOCOLATE-CARAMEL PECAN TART



Chocolate-Caramel Pecan Tart image

Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.

Provided by Martha Stewart

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

Time 4h40m

Yield Makes one 9-inch pie

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, chopped
1 1/2 cup toasted pecans, chopped
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
  • On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
  • Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
  • Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.

SEA-SALTED CHOCOLATE & PECAN TART



Sea-salted chocolate & pecan tart image

Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans

Provided by Paul A Young

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Yield Serves 10-12

Number Of Ingredients 12

175g soft butter
75g golden caster sugar
2 eggs , yolks only
250g plain flour , plus more for dusting
20g cocoa powder , sieved
200g Madagascan 64% dark chocolate , broken into pieces
200ml whipping or double cream (whipping cream gives a slightly lighter texture)
200g light muscovado sugar
5g sea salt
100g caster sugar
a pinch of sea salt
100g pecan halves

Steps:

  • To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
  • Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
  • Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
  • Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
  • To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
  • For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
  • Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.

Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

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

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In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or possibly till smooth when stirred; cold slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan.
From cookeatshare.com


DECADENT DARK CHOCOLATE PECAN TART RECIPE - HOSTESS AT HEART
2017-02-08 Place the chopped chocolate into a medium-sized bowl. Microwave the cream until it just starts to boil. Pour hot cream over the chopped chocolate and stir with a heat-proof spatula into smooth. Stir in butter, stirring until incorporated. Pour into the cooled tart shell. Refrigerate until chilled, approximately 1 hour. Notes
From hostessatheart.com


CHOCOLATE PECAN TORTE - BIGOVEN
Place oven rack in center position and heat oven to 350 degrees F. Spread nuts on shallow baking sheet, toast in oven until deep golden brown, 10 to 12 minutes. Cool completely. Transfer nuts to food processor or blender, add flour and salt, and grind mixture fine. Set aside.
From bigoven.com


BEST CHOCOLATE PECAN MERINGUE TORTE RECIPES | BAREFOOT CONTESSA: …
2019-02-08 Directions Step 1 Preheat the oven to 250ºF. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down. Step 2 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.
From foodnetwork.ca


DARK CHOCOLATE-BOURBON TORTE RECIPE | MYRECIPES
Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute.
From myrecipes.com


25 TASTY TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
2022-05-02 4. Spumoni Torte. Spumoni torte is based on the traditional Italian molded gelato dessert, Spumoni. And it’s seriously tasty! Spumoni is known for its delicious and distinct flavor combination- cherry, chocolate, and pistachio. So, this cake features layers of chocolate and cherry cake with pistachio frosting. Yum!
From insanelygoodrecipes.com


RECIPE: DARK CHOCOLATE PECAN TORTE
Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached.
From mealsteps.com


CHOCOLATE PECAN TORTE RECIPE - BAKERRECIPES.COM
2013-05-19 The best delicious Chocolate Pecan Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Pecan Torte recipe today! Hello my friends, this Chocolate Pecan Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Pecan Torte is amazingly delicious, and ...
From bakerrecipes.com


RECIPE FOR DARK CHOCOLATE PECAN TORTE - ONLINE RECIPES FROM …
RECIPE FOR DARK CHOCOLATE PECAN TORTE. Title: Dark Chocolate Pecan Torte: Category: Layer Cake: Instructions: Dark Chocolate Pecan Torte. Source: Hershey. Search. Category By ANY Ingredient . Spotlight Recipes: Beef. Cheese. Pizza. Pork. Quick Categories. Beef. Breakfast. Lunch. Tex-Mex. Easy Share! To share any of our recipes to your friends, …
From hindsjerseyfarm.com


FLORA'S RECIPE HIDEOUT: DARK CHOCOLATE PECAN TORTE
Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each ...
From floras-hideout.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 DARK CHOCOLATE-PECAN TOFFEE RECIPE- HOW TO MAKE DARK …
2017-10-17 Spread pecan halves on a second rimmed baking sheet and toast just until fragrant, 7 to 8 minutes; cool. Arrange 1 cup toasted pecans, flat side down, in a single layer on prepared baking sheet, leaving a 2- to 3-inch border along sides of baking sheet. Chop remaining 1/2 cup pecans; set aside.
From countryliving.com


DARK CHOCOLATE TORTE | BETTER HOMES & GARDENS - BHG.COM
Step 1. Coarsely chop the chocolate; set aside. In a medium saucepan bring the whipping cream to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 10 minutes. Advertisement.
From bhg.com


DARK CHOCOLATE PECAN TORTE - COMPLETERECIPES.COM
2007-09-26 Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly.
From completerecipes.com


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