Chocolate Torte with Pecans
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This recipe makes 14 servings
Nutritional Info |
|
|---|---|
| Per each of 14 servings: about | - |
| cal | 252 |
| pro | 4 g |
| total fat | 29 g |
| sat. fat | 9 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 64 mg |
| sodium | 23 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 8 |
| folate | 5 |
This rich dense cake makes a perfect finish with a light and fruity local or Belgian raspberry beer (such as Mort Subite Framboise). Top each serving with a dollop of whipped cream.
Ingredients
- 6 oz bittersweet chocolate, chopped
- 2 oz milk chocolate, chopped
- 2/3 cup whipping cream
- 1/4 cup unsalted butter
- 3 eggs
- 1/3 cup pakced brown sugar
- 3 tbsp all-purpose flour
- 1 tbsp bourbon or coffee liqueur
- 1 cup coarsly chopped pecans
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, cream and butter, stirring occasionally.
In large bowl, whisk together eggs, sugar, flour and bourbon; stir in chocolate mixture just until combined. Fold in nuts. Scrape into greased 8-inch (2 L) springform pan.
Bake in 275°F (140°C) oven for 1 hour or until centre is firm to the touch. Let cool in pan on rack for 15 minutes. Turn out onto serving plate; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)
In large bowl, whisk together eggs, sugar, flour and bourbon; stir in chocolate mixture just until combined. Fold in nuts. Scrape into greased 8-inch (2 L) springform pan.
Bake in 275°F (140°C) oven for 1 hour or until centre is firm to the touch. Let cool in pan on rack for 15 minutes. Turn out onto serving plate; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)
Source : Canadian Living Magazine: November 2007
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