Pecan Torte
Source of Recipe
Taste of Home magazine
Recipe Introduction
Wow, this torte is out of this world! As you will see, this recipe uses no flour but don't let that scare you into trying this recipe. I made this and gave it away to friends because it is very rich and my friends cried for more. If you or someone you know, love chocolate, then by all means; bake this for them today!
List of Ingredients
12 eggs
2 cups of sugar
1-1/2 cups ground pecans
1/2 cup dry bread crumbs
1/2 teaspoon vanilla extract
BUTTER CREAM FROSTING:
1 cup of milk
1/4 cup cornstarch
2 cups chocolate chips
1 cup of butter (no substitutes) softened
2 cups confectioners' sugar
2 teaspoons vanilla
whole pecans, optional
In a mixing bowl, beat egg yolks and sugar until thick and lemon colored, about 5 to 6 minutes. Mix pecans and bread crumbs; stir into yolk mixture with vanilla. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 25 to 30 minutes or until cakes test done. Cool for 10 minutes completely on a wire rack. For frosting, mix milk and cornstarch in a saucepan until well blended. Add chocolate chips. cook and stir over medium heat until thickened. Cool to room temperature. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
Recipe
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