Chocolate Pecan Nut Torte Recipe

Chocolate Pecan Nut Torte Recipe

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

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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