It's August 21st 2023, that means it's National Pecan Torte Day!
Chirpy Gourmet has a Chocolate Caramel Pecan Torte recipe to share with you. A Torte is a cake that is baked and served in one layer, usually with no filling. Sometimes a torte will have a glaze such as chocolate ganache or fruit jam on top. This Torte is simple to prepare. It is a perfect 'take along' to any holiday party. Chirpy adds a touch of molasses to this recipe to bring out a darker, rich caramel flavor.
When baked this torte will have a nice crust on the bottom. The exterior will be cake like and firm, while the interior will be moist like a rich brownie and slightly gooey, especially at room temperature. Serve it with vanilla, coffee or caramel swirl ice cream and you have a winner dessert.
Recipe
Makes 1 - 9 inch Chocolate Caramel Pecan Torte
Materials needed - 9 in. cake pan, pan spray, parchment paper - 9 inch round, measuring cups, mixing bowl, a whisk, and a rubber spatula.
8 oz. Semi-sweet chocolate
5 1/2 oz. Unsalted butter
7 oz. Brown Sugar
2 oz. Molasses
5 oz. Corn Syrup
5 ea. lg. Eggs
2 oz. Cocoa powder
3 1/2 oz. A.P. Flour
1/2 tsp. Salt
1 1/2 Cups Pecan halves or pieces
Preheat oven to 325 degrees.
Cut a piece of parchment paper to 9 inch round, use the pan as a guide. Place your cake pan on top of the parchment and cut around it to the size of the pan.
Spray 9 inch pan with baking spray. Place the parchment round inside the cake pan and press into the bottom so no air bubbles are under paper. Set aside.
In a mixing bowl, combine, then melt the chocolate and butter over a low heat stirring with a rubber spatula until smooth.
Add the brown sugar, molasses, corn syrup, and eggs to chocolate and with a whisk, mix together until smooth and incorporated.
In a separate bowl add the cocoa, flour, and salt. whisk a few seconds to mix together. Pour the dry ingredients into the bowl of wet ingredients. Mix together with a whisk until smooth and no lumps.
Pour the batter into the cake pan.
Sprinkle the pecans over the entire surface of the batter. The pecans should stay on top of the batter and not sink in.
Place cake right into the oven and bake for 35 minutes. Your torte should have a firm exterior yet be a little jiggly in the center. If it looks too loose and shaky return to oven for 5 - 10 minutes. Your torte should not be completely baked and firm throughout the whole cake. You want a slightly under baked center because once cooled that will give it the fudgy caramely interior that makes this cake so decadent.
Once cake is removed from the oven, you will let it cool for about 7 minutes.
Have a plate set aside to serve the torte on. place an extra plate or a cake board on top of the warm torte, and using an oven mit or potholder, pick up cake with plate on top and flip it over, the torte will come out of the pan. Remove the parchment paper that is attached to the bottom of the torte, and place serving plate on the bottom, and flip back onto that plate. Your torte is now ready to serve with the wonderfully toasted pecans covering the top of the torte.
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