Pecan Torte

Prep: 30 min. Bake: 25 min. + cooling

12-16 servings

  • 12 eggs, separated
  • 2 cups sugar
  • 2-1/2 cups ground pecans
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon vanilla extract
  • BUTTERCREAM FROSTING:
  • 1 cup milk
  • 1/4 cup cornstarch
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, softened
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • Whole pecans, optional

1 piece: 525 calories, 30g fat (13g saturated fat), 192mg cholesterol, 203mg sodium, 60g carbohydrate (52g sugars, 2g fiber), 9g protein.

  1. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners’ sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Yield: 12-16 servings.

Editor’s Note: This is a rich flourless torte.

Originally published as Pecan Torte in Country April/May 1994, p49

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