Maple Pecan Torte W/ Chocolate Filling Recipe

Name: Maple Pecan Torte W/ Chocolate Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, separated; 2 t distilled white vinegar; 3.5 C pecan (14 oz) lightly toasted; 1 1-inch-thick slice soft white bread quartered; 3/4 C sugar (5 1/4 oz); 1/2 C firmly packed light brown sugar (4 oz); 1 1/2 t baking powder; 1 t salt; 2 T bourbon; 1 t maple flavoring; Chocolate filling: (makes 1 C); 1/4 C (1/2stick) unsalted butter; 2 T strong brewed coffee; 2 OZ unsweetened choco broken into pieces; 1 C powdered sugar (4 OZ); 1 t maple flavoring; Maple Buttercream : (makes 1 3/4 C); 2 1/2 C powdered sugar (9oz); 3/4 C (1 1/2sticks) unsalted butter,cut into 6 pieces RT; 2 T cold coffee; 2 T sour cream; 1 T vanilla; 1 t maple flavoring; Pinch of salt

Servings: persons

6 eggs, separated
2 t distilled white vinegar
3.5 C pecan (14 oz) lightly toasted
1 1-inch-thick slice soft white bread quartered
3/4 C sugar (5 1/4 oz)
1/2 C firmly packed light brown sugar (4 oz)
1 1/2 t baking powder
1 t salt
2 T bourbon
1 t maple flavoring
Chocolate filling: (makes 1 C)
1/4 C (1/2stick) unsalted butter
2 T strong brewed coffee
2 OZ unsweetened choco broken into pieces
1 C powdered sugar (4 OZ)
1 t maple flavoring
Maple Buttercream : (makes 1 3/4 C)
2 1/2 C powdered sugar (9oz)
3/4 C (1 1/2sticks) unsalted butter,cut into 6 pieces RT
2 T cold coffee
2 T sour cream
1 T vanilla
1 t maple flavoring
Pinch of salt

1
Position rack in center of oven and preheat to 350F. Butter 2 9 inch round cake pans. Line bottom w/ waxed paper butter paper.
2
Steel Knife: Process egg whites until foamy, about 8 seconds. With machine running, pour vinegar through feed tube and process until whites are stiff and hold their shape. about 2 min .
3
Transfer whites to small bowl, using rubber spatula. Wipe out work bowl w/ paper towel . Add 1/2 cup pecans to processor and chop using 4 on/off turns then process cont. until minced about 8 seconds.Remove from work bowl and set aside. Do not clean WB.
4
Combine remaining 3 C pecans ,bread,both sugars, baking powder, and salt in WB and process until pecans are ground about 1 min stopping once to scrape down sides Add yolks, bourbon and maple flavoring and blend 30 sec Add 1/4 of whites and process until throughly blended about 30 sec. .Add remaining whites and blend just until whites are incorporated using 2 to 3 on/off turns (some streaks of white may remain do not over process).
5
Divide batter b/w prepared pans. Bake until tester comes out clean about 25 min Let cool in pans 10 min Invert onto racks remove waxed paper cool completely before frosting .
6
to Assemble:
7
Place on cake layer smooth side up on platter.SLide wax paper strips under cake to keep plate clean .Spread Chocolate filling over top of cake.
8
Arrange second layer smooth side up on top. Spread very thin film of buttercream over top and sides of cake
9
Refrigerate until set 20 min .
10
Spread remaining buttercream over top and sides of cake using long thin spatula. Press reserved chopped pecans into sides of cake Garnish top of cake w/ pecans halves. Can be prepared 2 days ahead.

3409

kcal

Calories

224

Fat

340

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 6 eggs, separated, 2 t distilled white vinegar, 3.5 C pecan (14 oz) lightly toasted, 1 1-inch-thick slice soft white bread quartered, and more.

Yes, Maple Pecan Torte W/ Chocolate Filling 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!

Maple Pecan Torte W/ Chocolate Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions