| Chocolate Pecan Torte | Desserts |
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PECAN LAYER
6 eggs, separated 3/4 cup icing sugar 2/3 cup finely ground pecans 1/4 cup flour 1/3 cup dry bread crumbs 1 tsp. baking powder CHOCOLATE LAYER 6 eggs, separated, 1/4 tsp. cream of tartar,dash of salt 3/4 cup icing sugar 1/2 cup cocoa < 1/4 cup sifted flour |
1 tsp. vanilla
FILLING & FROSTING 1 1/2 cup softened sweet butter 2 1/4 cups icing sugar 3 egg yolks 5 tbsp. cocoa 2 tbsp. strong black coffee 3 tsp. rum DECORATION whole pecans chocolate shot |
PECAN LAYER:
In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/4 cup of the sugar until stiff glossy peaks form.
In another bowl, beat yolks with remaining sugar for 5+ min. or until thick and lemon colored. Combine dry ingredients thoroughly and stir into yolk mixture.Stir 1/4 egg white mixture into yolk mixture. Push remaining whites to side of bowl; pour in egg yolk mixture, folding together thoroughly.
Line a 12"x15" greased jelly roll pan with wax paper, grease well and spread batter on it. Bake at 325 F to 350 F for 20 to 25 minutes or until cake pulls away from sides of pan. Cool. When cold carefully remove paper.
CHOCOLATE LAYER:
Beat egg yolks and half the sugar until thick and lemon colored. Beat egg whites until soft peaks form.Add cream of tartar, salt. Gradually beat in the rest of the sugar until whites stand up in peaks. Combine both mixtures carefully.
Sift together the flour and cocoa and carefully fold into egg mixture. Add vanilla last. Line a 12"x15" greased jelly
*INGREDIENTS*
TO ASSEMBLE
NOTE: For another chocolate layer recipe see GOURMET MAGAZINE,
April, 1988
*DIRECTIONS*
roll pan with wax paper; grease well. Sread batter evenly on the pan. Bake in a 350F oven for 20 to 25 minutes or until cake pulls away from sides of pan. Cool. When cold, carefully remove paper.
FILLING & FROSTING:
Mix ingredients thoroughly until thick and fluffy.
Cut each cake in half, either lengthwise or"widthwise" depending on your serving dish. Put strips of wax paper on serving dish to catch excess filling. Put on it one layer of chocolate cake. Spread thinly with some filling.Next put a nut cake layer on top and spread thinly with filling. Repeat with remaining layers. Spread remaining filling over top and sides of dessert, making decorative grooves on the top.Sprinkle chocolate shot decoratively on top and place a row of pecans around the sides of the cake. Carefully remove the wax paper.
Serves 10 to 12 people.
NOTE: Almonds, walnuts or hazelnuts may be substituted for pecans in the nut cake recipe.