- Cooking Time: 45 min
- Servings: 10
- Preparation Time: 15 min
- 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.
- Dust torte with powdered sugar and serve. Icing with a thin layer of chocolate icing if desired.
NotesA yummy dessert.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Angel Acres Soup & Chili Cookbook
TECHmunch Austin 2013 Food Blogger Community Cookbook
"Pretty Food" for the home ChefSee More
Teriyaki Turkey Sliders
CRISPY BAKED RAVIOLI
Banana TrifleSee More