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Torte: Chocolate Pecan Torte




Source of Recipe


Internet


List of Ingredients




1/2 pound bittersweet chocolate
1/2 pound unsalted butter
1 tablespoon instant espresso powder
3/4 cup granulated sugar
3/4 cup dark cocoa powder
6 eggs, slightly beaten
2 cups toasted ground pecans
1/4 cup dark rum
1/2 teaspoon cinnamon
1/2 cup confectioners’ sugar
Freshly whipped cream, for garnish
Fresh mint sprigs, for garnish


Recipe




In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9" cake pan. Bake in a standard oven at 350 degrees or in a convection oven at 325 degrees for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.

Serves 12