Chocolate Pecan Torte
There are toasted pecans in this all-in-one-bowl bittersweet chocolate torte. For the best flavor (and convenience!), make the torte a day ahead.
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- Calories: 155
- Fat: 5.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.7g
- Protein: 3g
- Carbohydrate: 24g
- Fiber: 2g
- Cholesterol: 31mg
- Iron: 1mg
- Sodium: 21mg
- Calcium: 12mg
- 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
- Classic Whipped Cream, optional
- 1. Position rack in lower third of the oven and preheat to 375°F. 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.
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