Dark Chocolate Pecan Torte Recipe

The best delicious Dark Chocolate Pecan Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dark Chocolate Pecan Torte recipe today!

Hello my friends, this Dark Chocolate Pecan Torte recipe will not disappoint, I promise! Made with simple ingredients, our Dark Chocolate Pecan Torte is amazingly delicious, and addictive, everyone will be asking for more Dark Chocolate Pecan Torte.

What Makes This Dark Chocolate Pecan Torte Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dark Chocolate Pecan Torte.

Ready to make this Dark Chocolate Pecan Torte Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

4 Squares (4 Ounces) 1/8 ts Cream Of Tartar
-Unsweetened Chocolate, 1/8 ts Salt
-Broken Into Chocolate Glaze
Pieces 1 c Powdered Sugar
1/3 c Butter Or Margarine 1/2 ts Vanilla Extract
1 1/2 c Sugar 2 tb Butter
1 1/2 ts Vanilla Extract 2 tb Water
3 lg Eggs, Separated 1 Square (1 Ounce) Unsweetened
1/2 c Unbleached All Purpose Flour -Chocolate
3 tb Water Hot Water
3/4 c Finely Chopped Pecans

Yield: 10 to 12 Servings

In a small microwave safe bowl, place the chocolate and butter.
Microwave on HIGH (100 %) power 1 Minute or until smooth when
stirred; cool slightly.

Line the bottom of a 9-inch springform pan with foil; butter the foil
and sides of the pan. Pre-heat the oven to 350 Degrees F. In a
large mixer bowl, combine the chocolate mixture, sugar, and vanilla
and beat well. Add the egg yolks, beating well after each addition.
Blend in the flour and water, and beat well. Stir in the pecans.
Clean the mixer beaters very well and in a small bowl beat the egg
whites, cream of tartar, and salt until stiff peaks form; carefully
fold the egg whites into the chocolate mixture. Pour the batter into
the prepared pan. Bake for 45 minutes or until the top appears dry,
(The torte will NOT test done in the center).

Cool 1 hour. Cover and refrigerate until firm. Remove the side of
the pan. Invert onto a serving plate and carefully remove the bottom
of the pan and the foil. Pour the Chocolate Glaze over the torte
spreading evenly on the top and sides.

Chocolate Glaze:

In a small mixer bowl, combine the powdered sugar and vanilla extract
and set aside. In a small microwave safe bowl, place the butter,
water, and chocolate. Microwave on HIGH (100 %) power 1 minute or
until smooth when stirred. Add to the sugar mixture, beating until
smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired
consistency is reached.

2 servings

Leave a Reply

Your email address will not be published. Required fields are marked *