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Home > pages > stevens-recipe-book > Chocolate-pecan Torte with Strawberry Butter Cream
Chocolate-pecan Torte with Strawberry Butter Cream Sunday, March 24, 2013, 06:29 PM
This recipe came from my Dad. I'm not sure if it is in the actual book yet. It is not (by default) a Passover recipe but it can be easily made kosher for passover by using passover confectioners sugar. Furthermore, by using margarine, it can be made parve
Chocolate-Pecan Torte with Strawberry Butter Cream
12 ounces bittersweet or semisweet chocolate (340 g)
2 cups sugar (14 ounces, 395 g)
3/4 cup unsalted butter, softened (6 ounces, 170 g) cut into 6 pieces
2 tablespoons vanilla
1/4 teaspoon salt
3 1/2 cups pecans (14 ounces, 395 g)
Strawberry Butter Cream
8 medium strawberries, with tops
Butter 4 (9-inch) round cake pans and fit bottoms with rounds of parchment paper. Butter paper. Or, use 2 (9-inch) round cake pans, but bake layers in sequence.
Process pecans with 1/4 cup of sugar until finely chopped. Pulse chocolate with remaining sugar until chopped then process continuously until as fine as the sugar. Or you can melt chocolate in top of double boiler over gently simmering water or in microwave oven in microwave safe dish on 75% power.
Use mixer or food processor to cream sugar, butter, eggs, vanilla and salt until fluffy. Stir in chocolate and pecans until combined. Divide batter between pans. If baking layers in sequence, leave batter at room temperature.
Bake at 375 degrees on 2 center oven racks until wood pick inserted in center comes out fudgy but not wet, about 22 minutes. Reverse pans on rack if they appear to be baking unevenly. There will be cracks on top. Cool in pans 5 minutes. Use flexible spatula or knife to loosen torte from sides of pan. Gently invert onto cooling rack. Peel off paper and cool completely. Layers may be wrapped separately in plastic bags and refrigerated 2 days or frozen for as long as 3 months. If frozen, bring to room temperature while still wrapped.
To assemble, place 1 torte layer bottom-side-up on cake plate. Work 4 strips of wax paper under torte to protect plate. Spread generous 2/3 cup Strawberry Butter Cream evenly over surface. Carefully set another layer, bottom side up, on top and spread with same amount of butter cream. Repeat with 1 more layer. Top with fourth layer, bottom side up. Refrigerate overnight to set. Once chilled and firm, use hands to gently compress layers to make them uniformly straight.
To finish, pour Chocolate Glaze over cake, allowing to drip down sides. With long icing knife or spatula, spread smoothly over top, then sides. Split 8 strawberries lengthwise. Holding end with greens, dip strawberries into remaining Glaze to coat bottom 2/3 of each. Place strawberries at equal intervals around edge of torte, with hulls on edge and strawberries pointing inward. Refrigerate cake and any remaining Glaze at least 4 hours or as long as 1 day. Use remaining Glaze on sides of torte, if desired.
To serve, let stand at room temperature 1 hour. Cut into very thin slices. Makes 16 to 20 servings.
Strawberry Butter Cream
1 1/4 cups unsalted butter, softened, cut into tablespoons (2.5 sticks or 10 ounces, 285 g)
2 cups powdered sugar, sifted (8 ounces 225 g)
3 to 4 tablespoons sour cream or 4 large egg yolks
1/2 cup pureed strawberries (6 medium with stems removed)
3 tablespoons strawberry preserves
Use mixer or food processor to cream butter and sugar until light and fluffy. Add 3 tablespoons sour cream or 3 yolks, pureed strawberries and preserves. Mix until smooth, at least 1 minute. Add remaining sour cream or yolk, if needed, for consistency. Makes about 2 1/8 cups.
3 ounces bittersweet or semisweet chocolate
6 tablespoons unsalted butter
1/2 cup water
3 tablespoons oil
3/4 cup cocoa powder
1/2 cup plus 2 tablespoons sugar
Put water, butter and oil in small saucepan and heat until butter melts and liquid is simmering. Keep hot.
Pulse chocolate with cocoa and sugar to chop, about 6 times. Then process continuously until chocolate is as fine as sugar. With machine running pour hot liquid through feed tube and process until smooth, stopping once to scrape bowl. Let stand at room temperature until thickened enough to spread but still flowing, about 1 hour. Makes 1 2/3 cups.
Without processor...Melt chocolate, butter, water and oil in top of double boiler over gently simmering water or in microwave oven in microwave-safe dish at 75% power. Remove from heat and stir in cocoa and sugar until dissolved and glaze is smooth.
Original WP Post ID: 3334
Original WP Pub Date: 2013-03-24_182930