Dark Chocolate Pecan Torte
Submitted by Elrond
Dark chocolate pecan torte with a fudgy, barely-set center, chopped pecans running through every bite and a glossy chocolate glaze poured over top. Flourless-style richness with just enough flour to hold it together.
YIELD
2 servingsPREP
30 minCOOK
45 minREADY
2 hrsThis is a deep, dense chocolate torte that leans hard into unsweetened chocolate for the grown-up kind of chocolate flavor. Four ounces of bittersweet unsweetened chocolate carry the whole batter, balanced by plenty of sugar, and the crumb lands somewhere between cake and truffle: fudgy in the center, just set at the edges, with chopped pecans dotted throughout.
The trick that gives this torte its unmistakable texture is the egg-white fold. Yolks go into the batter, whites get whipped separately with cream of tartar to stiff peaks, then folded in at the very end. Those airy whites are the only leavener, which is why the top appears dry but the center never fully tests clean with a toothpick, that’s by design, not underbaking.
A chocolate glaze made from powdered sugar, butter, water and more unsweetened chocolate pours over the chilled torte to set into a glossy, thin shell that cracks just slightly under a fork.
Pro Tips
- Separate the eggs cold straight from the fridge, warm whites won’t hold peaks as cleanly
- Clean your mixer beaters spotlessly between yolks and whites, any fat residue stops whites from whipping properly
- Fold the whites in gently in three additions, deflating them means a dense torte instead of an airy one
- Chill until completely firm before glazing, warm torte causes the glaze to soak in instead of setting
- Warm a thin knife under hot water and wipe dry between cuts for clean slices
Variations
- Swap pecans for toasted walnuts or hazelnuts for a different nut flavor
- Add a tablespoon of instant espresso to the batter for deeper chocolate intensity
- Top with fresh raspberries and a dusting of powdered sugar instead of glaze for a brighter finish
Ingredients
Directions
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, ½ tablespoon at a time, if needed until the desired consistency is reached.
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