Chocolate Pecan Torte Recipe

Name: Chocolate Pecan Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs,; 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; 3 cups heavy whipping cream; 1 cup confectioners' sugar; 1/2 cup baking cocoa; 2 teaspoons vanilla extract; 2 tablespoons baking cocoa; 2 tablespoons water; 1 tablespoon butter; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract

Servings: persons

8 large eggs,
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
3 cups heavy whipping cream
1 cup confectioners' sugar
1/2 cup baking cocoa
2 teaspoons vanilla extract
2 tablespoons baking cocoa
2 tablespoons water
1 tablespoon butter
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

1
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
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
Spoon into two greased and floured 9-in. round baking pans. Bake at 375u00b0 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
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
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.

1745

kcal

Calories

110

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 8 large eggs,, 1-1/2 cups sugar, divided, 1-1/2 cups ground pecans, 2/3 cup all-purpose flour, 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.

Chocolate Pecan Torte

How did you like this recipe?

Frequently Asked Questions