• Cooking Time: 45 min
  • Servings: 10
  • Preparation Time: 15 min


A yummy dessert.


  • 1/2 cup of pecans; toasted
  • 1/4 cup of All-purpose flour
  • 1/4 teaspoon of Salt
  • 4 large Eggs; separated, and at room temperature
  • 6 ounces semisweet; chopped (I prefer Ghirardelli)
  • 3/4 cup of unsalted butter; (1 1/2 sticks) cut into pieces (plus additional for greasing pan)
  • 3/4 cup of sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Cream of tartar
  • Cocoa powder (for dusting pan)


  • Place oven rack in center position and heat oven to 350 degrees F.
  • Spread nuts on shallow baking sheet, toast in oven until deep golden brown about 10 to 12 minutes.
  • Cool completely.
  • Transfer nuts to food processor or blender, add flour and salt, and grind the mixture to fine.
  • Set aside.
  • Increase oven temperature to 375 degrees F.
  • Generously butter bottom and side of an 9-inch spring-form or cake pan, line bottom with a round of parchment paper, butter the parchment paper. Dust pan with cocoa powder, knocking out excess.
  • Melt chocolate and butter in double-boiler or stainless steel bowl set over a saucepan of simmering water.
  • Set aside.
  • Combine egg yolks and 1/2 cup sugar in a large mixing bowl.
  • Beat, using an electric mixer or by hand, until pale and thick, about 4 to 5 minutes (6 to 8 minutes by hand).
  • Beat in vanilla and liqueur, if desired.
  • Gently fold in chocolate and nut mixtures.
  • Set aside.
  • In a medium bowl, whisk egg whites, using mixer with whisk attachment or by hand, until foamy.
  • Add cream of tartar, whisking until soft peaks form.
  • Gradually sprinkle in remaining 1/4 cup of sugar, whisking until whites just hold stiff peaks.
  • Whisk about 1/4 of the egg whites into chocolate mixture, to lighten.
  • Using a large spatula, gently but thoroughly, fold in remaining egg whites. Be careful not to over mix.
  • Pour batter into prepared pan and smooth top.
  • Bake until tester or toothpick inserted in center of torte comes out with a few moist crumbs clinging to it; about 35 to 45 minutes.
  • Let torte cool completely in pan on a wire rack, about 1 hour. (Torte will sink in the center as it cools leaving a raised crust around the edge along with some cracking. Level top of torte by lightly pressing edges and any cracked pieces back into the cake as it cools)
  • When torte has completely cooled, run a thin knife around edge of torte to loosen, as necessary.
  • Remove sides of spring form and/or invert pan to unmold.
  • Remove parchment liner from bottom and turn torte upright on a platter.
  • Serve:
  • Dust torte with powdered sugar and serve. Icing with a thin layer of chocolate icing if desired.

Categories: Cake 
© 2006-2017 BakeSpace, Inc. All Rights Reserved