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Chocolate Pecan Nut Torte
Recipe
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This torte uses finely ground nuts instead
of flour. Toast, then cool the nuts before grinding finely in a processor.
Ingredients : Makes one 20 cm round cake |
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200 g
150 g
4
100 g
10 ml
115 g
10 ml
24
For chocolate honey glaze
115 g
60 g
30 ml |
Plain chocolate, chopped
Unsalted butter, cut into pieces
Eggs
Caster sugar
Vanilla essence
Ground pecan nuts
Ground cinnamon
Toasted pecan nut halves, to decorate
(optional)
Plain chocolate, chopped
Unsalted butter, cut into pieces
Honey
Pinch of ground cinnamon |
Method :
- Preheat the oven to 180oC/350oF/Gas
4. Grease a 20cm spring from tin, line with greaseproof paper, then
grease the paper. Wrap the tin with foil.
- Melt the chocolate and butter over a
low heat, stirring until smooth. Set aside.
- Beat the eggs, sugar and vanilla until
frothy. Stir in the melted chocolate and butter, ground nuts and
cinnamon. Pour into the tin.
- Place in a large roasting tin and pour
boiling water into the roasting tin, to come 2cm up the side of the
spring from tin.
- Bake for 25-30 minutes, until the edge
of the cake is set, but the centre soft. Remove the foil and set on a
wire rack.
- For the glaze, melt the chocolate,
butter, honey and cinnamon, stirring until smooth.
- Remove form the heat. If using, dip
toasted pecan halves halfway into the glaze and place on greaseproof
paper to set.
- Remove the cake from its tin and
invert on to a wire rack.
- Remove the paper. Pour the glaze over
the cake, tilting the rack to spread it.
- Use a palette knife to smooth the
sides. Arrange the nuts on top.
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