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1
Torte: Toast& grinds pecans (Cool, place in gallon ziplock bag and crush w/ rolling pin).
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2
Butter springform pan then dust lightly with breadcrumbs.
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3
Tap off excess crumbs.
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4
Preheat oven to 350 degrees F.
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5
Melt the two chocolates until melted.
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6
Cool slightly and set aside.
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7
Mix ground pecans and flour.
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8
Set aside.
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9
Cream butter and sugar until light.
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10
Add egg yolks one at a time to the creamed sugar and butter.
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11
Gradually add melted chocolate and then nut mixture.
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12
In another bowl beat egg whites until stiff but not dry.
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13
Add salt.
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14
Stir a small amount of whites into chocolate mixture.
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15
Then fold in the rest gradually.
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16
Pour chocolate mixture into springform pan and level gently.
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17
Bake for 1 hour.
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18
Cool 15 minutes and remove from pan.
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19
Truffles: Melt 3 oz of chocolate.
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20
Whisk in 2 tbls softened butter.
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21
Whisk in yolk and rum flavoring.
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22
Drop in 10 mounds on waxed paper.
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23
Let stand for 30-60 minutes until firm enough to handle.
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24
Coat hands w/ cocoa and roll into balls.
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25
Roll balls in cocoa and set aside.
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26
Frosting: Melt 6 oz of chocolate and set aside.
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27
Cream 1/2 c.
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28
softened butter until light.
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29
Beat in chocolate.
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30
Beat in egg yolk and rum flavoring.
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31
Beat on high speed until light and fluffy.
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32
Frost cooled cake.
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33
Arrange truffles on top.
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34
Serve.
