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Bittersweet Chocolate Torte With Pecans




Source of Recipe


Newx-Journal 2/14/02


Recipe Introduction


Makes 12-16 servings. From Abby Mandel.


List of Ingredients






1/3 cup soft bread crumbs

2 cups pecans

8 ounces bittersweet chocolate

1 Tbsp. baking powder

Pinch salt

1 stick unsalted butter

1 cup sugar

7 large eggs

2 tsp. dark rum or vanilla extract

Bittersweet glaze



Recipe



Heat oven to 350 degrees. Grease 9-inch springform pan; line bottom with parchment circle and grease paper. Wrap heavy-duty foil around base of pan to prevent leakage. Set aside on baking pan. Put crumbs, minced pecans (reserve 2 tablespoons) and chocolate, broken into pieces, baking powder and salt in large bowl. Stir well. In food processor fitted with metal blade, combine room-temperature butter and sugar. Process until smooth ball is formed. Add egg yolks and rum or vanilla extract. Process until smooth, about 10 seconds. Add chocolate mixture; process until well mixed, about 20 seconds. Transfer to large bowl. Use mixer to beat egg whites until stiff but not dry. Stir 1/3 of whites into chocolate mixture. Gently fold in remaining egg whites. Transfer to prepared pan. Bake until completely set, browned and puffy, about 40-45 minutes; center should not jiggle. Cool in pan on wire rack; it's OK if center falls as it cools. Gently press edges down to make uniform surface. To remove from pan, carefully separate cake from pan with small flexible knife. Release sides of pan. Use long metal spatula to remove cake from base. Invert cake on platter; remove parchment. Can be refrigerated up to 5 days (its flavor develops depth with refrigeration) or frozen up to 1 month, wrapped airtight. Thaw frozen torte before using. Several hours before serving, spread glaze (recipe below) on cake. Sprinkle reserved pecans on top and sides. Serve at room temperature, cut into wedges.

Bittersweet Glaze
Makes enough glaze for 9-inch torte. From Abby Mandel.
3 oz. bittersweet chocolate

2 Tbsp. water

2 Tbsp. unsalted butter

1/4 cup confectioner's sugar

1 Tbsp. dark rum or vanilla extract

In bowl, combine chopped chocolate, water and butter. Microwave at 10-percent power until chocolate is melted, about 1 to 1 1/2 minutes, stirring midway. Stir in sugar and rum until smooth.