Tested till perfect Chocolate Torte with Pecans

Chocolate Torte with Pecans

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe3 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 14


  • 6 oz 6ozbittersweet chocolate, chopped
  • 2 oz 2ozmilk chocolate, chopped
  • 2/3 cup 2/3cupwhipping cream
  • 1/4 cup 1/4cupunsalted butter
  • 3 3eggeggs
  • 1/3 cup 1/3cuppakced brown sugar
  • 3 tbsp 3tbspall-purpose flour
  • 1 tbsp 1tbspbourbon or coffee liqueur
  • 1 cup 1cupcoarsly chopped pecanpecans
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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.)

Nutritional Information Per each of 14 servings: about

cal 252 pro 4g total fat 29g sat. fat 9g
carb 17g fibre 2g chol 64mg sodium 23mg

% RDI:

calcium 4 iron 7 vit A 8 folate 5
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