Chocolate Pecan Torte with Strawberry Buttercream by Janiebakes

[BakerAunt]

Chocolate pecan torte with strawberry buttercream
Submitted by janiebakes on January 15, 2011 at 9:07 pm

Brownie-like layers are filled with a wonderful buttercream and glazed. Bon Appetit (November 1985)
Yield: 12 slices

1 1/2 sticks unsalted butter room temperature
2 cups sugar
8 eggs
2 TBL vanilla
1/4 tsp salt
12 ounces good chocolate melted
3 1/2 cups pecan halves very finely ground

Preheat oven to 375. Butter four 9 inch round cake pans, line with parchment and butter parchment.

Cream the butter until light, add the sugar and cream until light and fluffy.

Beat in eggs one at a time, add vanilla and salt.

Using rubber spatula, stir in chocolate and then pecans. Divide batter among the pans and bake until toothpick comes out fudgy but not wet, about 22 minutes. Top may crack.

Cool for 5 minutes in pan, run knife around edge, invert onto rack and cool completely. May be done 2 days ahead, Wrap each layer in plastic and refrigerate.

Strawberry buttercream
Makes about 2 1/2 cups
2 1/2 sticks of butter cut into Tbls. and softened slightly.
2 cups powdered sugar sifted
4 egg yolks
1/2 cup pureed strawberries
3 Tbl strawberry preserves

Cream butter until light and fluffy. Add egg yolks, then pureed berries and preserves. Cover tightly and refrigerate until set. May be made two days ahead. Let soften at room temp until spreadable.

Easy Chocolate Glaze
3 ozs semisweet chocolate roughly chopped
1/2 cup water
3/4 stick unsalted butter
3 tbl safflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 TBL sugar

Heat chocolate, butter, water and oil in top of double boiler over gently simmering water until melted. Remove from heat. Add cocoa powder and sugar and stir until sugar is dissolved and glaze is smooth. Let cool until thickened slightly but still pourable.

To assemble:
Arrange one cake layer bottom side up on a platter. Spread 2/3 cups strawberry buttercream over layer. Repeat with next layer and buttercream, ending with cake bottom side up.

Cover and refrigerate for at least 6 hours. Pour glaze over cake, smooth over sides and top.

Can be arranged one day ahead and refrigerated.

Arrange strawberries around the top edge of the torte, cut edge of berry down. Let stand at room temp for one hour before serving.

comments

Submitted by ddoug on Mon, 2011-01-24 21:46.
janiebakes, how much ground pecan do you have for 3 1/2 cups? I buy the Trader Joe's pecan meal. This sounds great! Deanna

Submitted by --jej on Sun, 2011-02-13 07:33.

janiebakes, do you recommend any special type of chocolate in this recipe? I'm thinking (1) unsweetened baking chocolate, (2) bittersweet chocolate, (3) dark chocolate, (4) semisweet chocolate, ... I'd love to make this for a group to which I belong. --jej

Submitted by janiebakes on Tue, 2011-03-08 11:42.
Hi jej, sorry it has taken me so long to reply. Not only have I been away from home but I am still learning my way around this site.

I think unsweetened chocolate would be fine since there are two cups of sugar in the recipe. On the other hand, a dark chocolate with a high percentage of cocoa solids wouldn't be too sweet and would have good flavor. I must confess that I have had this recipe for years but have never made it. I do have a bridal shower coming up it might be perfect for. Good luck with whatever chocolate you decide on. Janie

Submitted by Thyme2Cook on Mon, 2014-02-24 10:48.
There was a cafe close to where I worked about 10 years ago. They made this exact same torte. I always craved it! I made the torte last week and it turned out perfectly. I even shared some with my hubby and co-worker. Thanks for posting the recipe!!!

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