Chocolate Pecan Torte With Strawberry Buttercream by janiebakes

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Chocolate Pecan Torte With Strawberry Buttercream
Submitted by janiebakes on January 15, 2011 at 9:07 pm

DESCRIPTION
a flourless torte

SUMMARY
Yield 12 slices
Source bon appetit November 1985
File under flourless cake

INGREDIENTS
Chocolate Pecan Torte with Strawberry Buttercream

Brownielike layers are filled with a wonderful buttercream and glazed. Bon Appetit November 1985

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

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