Chocolate Pecan Torte
7 oz. Bittersweet or Unsweetened Chocolate (chopped into small pieces)
10 tbsp. Unsalted Butter (cut into pieces)
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.
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