Recipe for cooking Dark Chocolate Pecan Torte

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Dark Chocolate Pecan Torte

Source: Hershey’s Chocolate

4 oz. unsweetened baking chocolate, broken up
1/3 c. butter or butter replacement
1 1/2 c. sugar
1 1/2 tsp. vanilla extract or flavoring
3 eggs, separated
1/2 c. all-purpose flour
3 Tbsp. water
3/4 c. pecans, finely chopped
1/8 tsp. cream of tartar
1/8 tsp. salt

In a sm. microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 min. or until smooth when stirred. Line bottom of 9-in. springform pan with foil, butter foil and sides of pan. Preheat oven to 350 degrees F.

In lrg. mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans.

In a sm. mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold into chocolate mixture. Pour batter into greased pan and bake 45 mins. or until top appears dry. Torte will not test for done in center. Cool one hour.

Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides.

Chocolate Glaze
In a sm. mixer bowl, combine 1 c. powdered’ sugar and 1/2 tsp. vanilla extract or flavoring; set aside.

In a sm. microwave safe bowl, place 2 Tbsp. butter or butter replacement, 2 Tbsp. water and 1 (1 ounce) square unsweetened chocolate. Microwave on HIGH (100%) for one min. or until smooth when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 Tbsp. at a time, if necessary for desired consistency.