Pecan and Chocolate Torte

Preparation Time: 20 minutes
Cooking Time: 1 hour
(Plus standing and refrigeration time)

200g dark eating chocolate (chopped)
150g butter (chopped)
5 eggs (separated)
165g caster sugar
150g pecan meal

Ganache Ingredients 
125ml cream
200g dark eating chocolate (chopped)

Preparation Method:
1. Preheat oven to moderate (180ºC/160ºC fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper.
2. Stir chocolate and butter in small saucepan over low heat until smooth; cool 10 minutes.
3. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy.
4. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan; bake about 55-60 minutes. Stand cake 15 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.
5. Meanwhile, make ganache by bringing cream to a boil in small saucepan. Remove from hat; add chocolate, stir until smooth.
6. Pour ganache over cake; refrigerate cake at least for 30 minutes before serving.


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