Chocolate Torte with Pecans
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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.
Servings: 12 to 14
Ingredients:
Chocolate Torte with Pecans
Photogaphy by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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6 oz (175 g) bittersweet chocolate, chopped
2 oz (60 g) milk chocolate, chopped
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) unsalted butter
3 eggs
1/3 cup (75 mL) packed brown sugar
3 tbsp (50 mL) all-purpose flour
1 tbsp (15 mL) bourbon or coffee liqueur
1 cup (250 mL) coarsely 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.)
Tags:
Cakes; Chocolate; Cheese/Other Dairy; Eggs; Grains; Nuts; Bake; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: November 2007
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