2 hours, (but if you want to do the nuts properly then 3 or so hours).
Yield
Serves 8
Source
The Dessert Lover's Cookbook
Comment
SOOO tasty!!
Ingredients
4 Squares (ounces) Semisweet chocolate
1 3/4 cups shelled pecans or walnuts
2 Tablesoons Sugar
1/2 cup sugar
1 stick butter, at room temperature
3 large eggs, at room temperature
1 tablespoon Grand Marnier or Rum
CHOCOLATE GLAZE and GARNISH
6 Squares (ounces) Semisweet chocolate, chopped
6 Tablespoons butter
20 to 22 pecan or walnut halves for garnish
Directions
Preheat oven to 375 degrees. Grease cake pan. Cut circle of parchment or wax paper to fit in bottom and grease paper.
Melt chocolate in top of double boiler over hot water. Cool slightly. Place nuts and 2 tablespoons of the sugar in food processor fitted with a metal blade. Pulse on and off until nuts are ground. Remove to bowl. Place butter and 1/2 cup sugar in food processor. Mix until well blended. Pour in melted chocolate and process until smooth. And eggs and Grand Marnier or rum and mix until incorporated. Scrape down sides of bowl and add nuts. Pulse on and off once or twice until nuts are incorporated.
Pour chocolate mixture into prepared cake pan. Bake in the 375 degree oven for 25 minutes. The cake will be soft, but will firm up as it cools. Remove from oven and cool 20 minutes on wire rack. Incert cake onto rack. Remove paper and cool completely.
If desired, the unglazed torte may be kept covered at room temperature up to 2 days, or it may be frozen, tightly wrapped in aluminum foil. Defrost wrapped cake at room temperature.
Glaze and Garnish
Up to 1 day or several hours before serving, preheat oven to 350 degrees. Bake pecans or walnuts on baking sheet for 10 to 15 minutes, stirring occasionally until browned. Line a small baking sheet with wax paper. Place cake on rack set over a baking pan. Melt the chocolate and butter in small heavy saucepan, stirring until smooth. Dip half of each nut into the glaze and place on paper-lined pan. Refrigerate until set. Set the glaze aside until thickened slightly, The glaze should be soft enough to pour, but thick enough to coat the cake. Pour glaze onto middle of cake tilting the cake so the glaze runs down the sides. Use a knife dipped in hot water to help smooth the sides, if neccessary. Do not try to touch up the top once it is frosted or knife marks will show. Decorate top with a border of chocolate-dipped pecan or walnut halves. The glazed torte may be held at room tempature, uncovered, overnight, if desired.
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