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Thursday, April 28, 2011

Chocolate Pecan Torte


Finally, there is only one more day until the wedding which means that I'm sharing my last brunch recipe today... Chocolate Pecan Torte. This is probably my favourite dish from the brunch because well, truth be told, I love chocolate. This torte is flourless, which means that all our gluten free friends can enjoy it too! The texture is not that of your typical flourless chocolate cake, the pecans are chopped so that they retain some texture.

I know some people out there are getting tired of hearing about the Royal Wedding, but I think that's one of my favourite parts. I love the buildup - the excitement throughout the media, the constant chatter about who we wish would design the dress (... Erdem!), even the constant streams of specials about the royal family are entertaining to watch.

Chocolate Pecan Torte (serves 6)
Source: Vogue Entertaining Cookbook

Ingredients
1 1/4 cups pecans
5 oz semi sweet chocolate + 2-3oz for glaze
1/4 cup unsalted butter at room temp.
1/4 cup sugar
6 egg yolks
8 egg whites

Directions

Preheat oven to 350.

Butter, flour and line an 8-inch round cake pan with parchment paper.

Pulse the nuts in a food processor a few times so that they retain texture. Pulse the chocolate in a blender* but do not let it get powdery.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time. Beating after each addition. Fold in the nuts and chocolate.

Using an electric mixer beat the egg whites until stiff. Fold 1/3 of the egg whites into the chocolate mixture to lighten it up. Fold through the remaining egg whites.

Pour batter into cake pan and bake for 40 to 50 minutes. Cool for 15 minutes before turning it out onto a platter.

To serve: Melt chocolate in the microwave, about 2-3 minutes. Taking it out after each minute and stirring. Pour melted chocolate over the cake and using an offset spatula spread the chocolate evenly over the top of the cake. Cut the cake into slices before the chocolate sets.

* My food processor is not very powerful so I found using the blender worked for chopping the chocolate. Make sure you're using the chop button/setting.

Well, the wedding is finally tomorrow and here I am wondering what I'm going to do with myself once it's all over.

I guess I could get a start on my homework...

- Lou


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posted by Louberry @ 10:01 AM   3 Comments

3 Comments:

At April 28, 2011 at 1:32 PM , Anonymous Shirley said...

Sure wish I was attending your "Royal Wedding Brunch", Miss Living Lou...This cake sounds awesome! Have you thought of "You Tube-ing" your very own "Royal Brunch" so that all of your "loyal" followers can partake (at least) by viewing...Honestly, I can't get enough of all of the "hype" either...Like you, I can hardly wait to see Kate's dress...She is soooo beautiful, anything would look gorgeous on her, don't you think? I wish them a wonderful life together...Have a great day!

 
At April 30, 2011 at 8:30 AM , Anonymous Zo @ Two Spoons said...

Oo, this cake sounds great! Does the chocolate solidify once cooled or does it melt throughout the cake?

 
At April 30, 2011 at 11:36 AM , Blogger Louberry said...

@Zo - The chocolate solidifies once cooled :)

 

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