Chocolate-Pecan Torte with Chocolate Glaze
By America's Test KitchenPublished on October 17, 2016
Time
1½ hours, plus 2 hours cooling and 30 minutes chilling
Yield
Serves 8 to 10
Ingredients
For the Cake:
8 ounces (227 grams) bittersweet chocolate, chopped6 tablespoons unsalted butter, cut into 3 pieces1 ½ cups pecan halves, plus about 30 halves for decorating1 cup (5 ounces/142 grams) all-purpose flour ¾ teaspoon ground cinnamon ½ teaspoon Salt 4 large eggs, separated1 cup packed (7 ounces/198 grams) light brown sugar 2 teaspoons vanilla extract ⅓ cup spiced rumFor the Glaze:
8 ounces (227 grams) bittersweet chocolate, chopped¾ cup heavy cream 2 tablespoons corn syrup Pinch SaltInstructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch springform pan and line bottom with parchment paper. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes; let cool slightly. Process 1 1/2 cups pecans, flour, cinnamon, and salt in food processor until finely ground, about 30 seconds.
- Using stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add ¼ cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
- Whisk egg yolks, vanilla, and remaining ¾ cup sugar in large bowl until pale and thick, about 30 seconds. Slowly whisk in chocolate mixture until combined. Slowly whisk in rum until combined. Using whisk, fold in one-third of whipped whites. Using rubber spatula, gently fold in half of pecan mixture. Repeat with half of remaining whites and remaining pecan mixture, finishing with remaining whites. Transfer batter to prepared pan and bake until toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack.
- Place chocolate in medium bowl. Heat cream in small saucepan over medium-high heat until just starting to simmer. Pour over chocolate and let sit for 5 minutes. Gently whisk mixture, starting in center and working outward, until melted and smooth. Gently stir in corn syrup and salt until combined. Use immediately.
- Remove sides and bottom of springform pan. Invert cake onto wire rack set over rimmed baking sheet; discard parchment. Pour glaze evenly over top and sides of cake. Refrigerate until set, about 30 minutes. Transfer cake to plate or pedestal and arrange pecan halves along bottom edge. Serve.
for the cake
for the glaze
Time
1½ hours, plus 2 hours cooling and 30 minutes chillingYield
Serves 8 to 10Ingredients
For the Cake:
8 ounces (227 grams) bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into 3 pieces
1 ½ cups pecan halves, plus about 30 halves for decorating
1 cup (5 ounces/142 grams) all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon Salt
4 large eggs, separated
1 cup packed (7 ounces/198 grams) light brown sugar
2 teaspoons vanilla extract
⅓ cup spiced rum
For the Glaze:
8 ounces (227 grams) bittersweet chocolate, chopped
¾ cup heavy cream
2 tablespoons corn syrup
Pinch Salt
Ingredients
For the Cake:
8 ounces (227 grams) bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into 3 pieces
1 ½ cups pecan halves, plus about 30 halves for decorating
1 cup (5 ounces/142 grams) all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon Salt
4 large eggs, separated
1 cup packed (7 ounces/198 grams) light brown sugar
2 teaspoons vanilla extract
⅓ cup spiced rum
For the Glaze:
8 ounces (227 grams) bittersweet chocolate, chopped
¾ cup heavy cream
2 tablespoons corn syrup
Pinch Salt
Ingredients
For the Cake:
8 ounces (227 grams) bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into 3 pieces
1 ½ cups pecan halves, plus about 30 halves for decorating
1 cup (5 ounces/142 grams) all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon Salt
4 large eggs, separated
1 cup packed (7 ounces/198 grams) light brown sugar
2 teaspoons vanilla extract
⅓ cup spiced rum
For the Glaze:
8 ounces (227 grams) bittersweet chocolate, chopped
¾ cup heavy cream
2 tablespoons corn syrup
Pinch Salt
Why This Recipe Works
For some spicy warmth, we added cinnamon and rum. The pecans added both flavor and a lot of structure to the cake, but we ended up adding flour, too, so that the cake could better hold its shape and not collapse and sink like many flourless chocolate cakes do. We were careful to whip the whites just to soft peaks so that they were easy to incorporate into the batter.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch springform pan and line bottom with parchment paper. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes; let cool slightly. Process 1 1/2 cups pecans, flour, cinnamon, and salt in food processor until finely ground, about 30 seconds.
- Using stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add ¼ cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
- Whisk egg yolks, vanilla, and remaining ¾ cup sugar in large bowl until pale and thick, about 30 seconds. Slowly whisk in chocolate mixture until combined. Slowly whisk in rum until combined. Using whisk, fold in one-third of whipped whites. Using rubber spatula, gently fold in half of pecan mixture. Repeat with half of remaining whites and remaining pecan mixture, finishing with remaining whites. Transfer batter to prepared pan and bake until toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack.
- Place chocolate in medium bowl. Heat cream in small saucepan over medium-high heat until just starting to simmer. Pour over chocolate and let sit for 5 minutes. Gently whisk mixture, starting in center and working outward, until melted and smooth. Gently stir in corn syrup and salt until combined. Use immediately.
- Remove sides and bottom of springform pan. Invert cake onto wire rack set over rimmed baking sheet; discard parchment. Pour glaze evenly over top and sides of cake. Refrigerate until set, about 30 minutes. Transfer cake to plate or pedestal and arrange pecan halves along bottom edge. Serve.
for the cake
for the glaze
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