Chocolate Pecan Torte Recipe

Name: Chocolate Pecan Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup toasted pecans; 3 tablespoons all-purpose flour; 3 ounces 70% bittersweet chocolate, finely chopped; 1/2 cup natural unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup boiling water; 2 egg yolks; 1 tablespoon rum or bourbon; 4 egg whites at room temperature; 1/4 teaspoon cream of tartar; 2 teaspoons powdered sugar

Servings: persons

1/4 cup toasted pecans
3 tablespoons all-purpose flour
3 ounces 70% bittersweet chocolate, finely chopped
1/2 cup natural unsweetened cocoa powder
1 cup granulated sugar
1/2 cup boiling water
2 egg yolks
1 tablespoon rum or bourbon
4 egg whites at room temperature
1/4 teaspoon cream of tartar
2 teaspoons powdered sugar

1
Position rack in lower third of the oven and preheat to 375u00b0F. Grease the bottom and sides of a 9-inch round springform pan and line with parchment.
2
Pulse pecans with flour in food processor until finely ground. Set aside. In large bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water. Whisk until chocolate is melted. Whisk in yolks and rum. Set aside.
3
Combine egg whites with cream of tartar in mixing bowl. Beat on medium until soft peaks form. Gradually sprinkle in rest of sugar; beat on high until stiff but not dry. Whisk flour and pecans into mixture. Fold about 1/4 of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape batter into prepared pan; level the top.
4
Bake 20-25 minutes or until toothpick comes out with a few moist crumbs clinging to it. Cool in pan, on a rack. The cake will sink in the center. Slide a small knife around inside of pan to detach cake. Invert cake; remove pan and paper liner. Turn right side up on platter, or leave cake on pan bottom and place on platter. To serve, sieve on powdered sugar; top with Classic Whipped Cream, if desired.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup toasted pecans, 3 tablespoons all-purpose flour, 3 ounces 70% bittersweet chocolate, finely chopped, 1/2 cup natural unsweetened cocoa powder, and more.

Yes, Chocolate Pecan Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pecan Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions