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

Ingredients

  • 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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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.)

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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