Ghirardelli Chocolate Pecan Torte

8 ounces Ghirardelli Bittersweet Chocolate
¾ cups unsalted butter
4 eggs separated
¾ cups granulated sugar; divided
1 teaspoon vanilla
¼ cup unsifted cake flour
⅔ cups Pecan Valley Pecan Meal
Cream of tartar
1 recipe Chocolate Rum Glaze

1. Preheat oven to 375ºF.
2. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside.
3. Beat egg yolks for 1 to 2 minutes, gradually adding ½ cup sugar and vanilla.
4. Beat in chocolate mixture.
5. Fold in flour and nuts.
6. Beat egg whites with cream of tartar until foamy. Gradually add remaining ¼ cup sugar, beating until stiff peaks form.
7. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9-inch spring form pan lined with parchment paper.
8. Bake in a preheated oven for 30 to 35 min or until sides start to separate from pan but center is still moist. Cool on rack.
9. Remove torte from pan. Place torte upside-down on a rack over tray to catch excess glaze.
10. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze.
11. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate.
12. Decorate top and sides with shaved chocolate, if desired.Note: For shiny glaze, store cake at room temperature until serving time.

Chocolate Rum Glaze
4 ounces Ghirardelli Bittersweet Chocolate
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 tablespoon dark rum1. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat.
2. Stir in corn syrup and rum.

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