Culinary Insitute of New Orleans

Chocolate Pecan Torte
Serves 16

7 oz. Bittersweet or Unsweetened Chocolate (chopped into small pieces)
10 tbsp. Unsalted Butter (cut into pieces)
4 Eggs
1/2 cup Sugar
2 tsp. Vanilla Extract
2 tsp. Ground Cinnamon
2-4 Toasted Pecan Halves (to decorate)

Chocolate Honey Glaze:
4 oz. Bittersweet or Unsweetened Chocolate (chopped into small pieces)
1/4 cup Unsalted Butter (cut into pieces)
2 tbsp. Honey
Pinch of Ground Cinnamon

Preheat the oven to 350 degrees. Grease an 8-inch springform pan; line with baking parchment. Wrap the pan in foil to prevent water from seeping in. Melt the chocolate and butter, stirring until smooth. Beat the eggs, sugar and vanilla in a mixing bowl until the misture is frothy. Stir in the melted chocolate, ground nuts and cinnamon. Pour into the pan.

Place the pan in a roasting pan. Pour in boiling water to come 3/4 inch up the side of the springform pan. Bake for 25-30 minutes, until the edge of the cake is set but the center is still sofy. Remove the pan from the water bath and lift off the foil. Cool the cake in the pan on a wire rack.

For the glaze, heat all the ingredients in a small pan until melted, stirring until smooth. Remove from the heat, half-dip the toasted pecan halves in the glaze and place on a baking sheet lined with baking parchment until set.

Remove the cake from the pan, place on the rack and pour the remaining glaze over it. Decorate the outside of the torte with the choclate-dipped pecans and set. Transfer to a plate when ready to serve, and slice into thin wedges.