Chocolate Pecan Torte With Raspberry Cream & Chocol

Name: Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TORTE; 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; FOR THE RASPBERRY CREAM; 1 cup powdered sugar; 2/3 cup butter, softened; 1/3 cup raspberry preserves; FOR THE DOUBLE CHOCOLATE GLAZE; 3 ounces semi-sweet chocolate chips; 1/3 cup butter; 2/3 cup sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup water

Servings: persons

FOR THE TORTE
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
FOR THE RASPBERRY CREAM
1 cup powdered sugar
2/3 cup butter, softened
1/3 cup raspberry preserves
FOR THE DOUBLE CHOCOLATE GLAZE
3 ounces semi-sweet chocolate chips
1/3 cup butter
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup water

1
TORTE:
2
Preheat oven to 375u00b0F 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.).
3
Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
4
Stir in melted chocolate.
5
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.).
6
Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
7
Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
8
RASPBERRY/STRAWBERRY CREAM FILLING:
9
Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
10
Beat in 1/3 cup preserves.
11
DOUBLE CHOCOLATE GLAZE:
12
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!).
13
Cool until it thickens slightly but is still pourable.
14
ASSEMBLY:
15
Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
16
Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
17
Enjoy!

2916

kcal

Calories

204

Fat

251

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
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 17 ingredients. The key ingredients include: FOR THE TORTE, 3/4 cup butter, 2 cups sugar, 2 tablespoons vanilla, and more.

Yes, Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze 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 With Raspberry Cream & Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions