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.

Alice Medrich
Recipe by Health November 2012

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Sang An

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Makes 12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

Adapted from Sinfully Easy Delicious Desserts

Nutrition Facts

155 calories; fat 5.6g; saturated fat 2.1g; mono fat 2.1g; poly fat 0.7g; protein 3g; carbohydrates 24g; fiber 2g; cholesterol 31mg; iron 1mg; sodium 21mg; calcium 12mg.