Chcolate Pecan Torte With Strawberry Buttercream Food

CHOCOLATE PECAN MERINGUE TORTE

Steps:

• Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
• Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
• With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
• Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
• In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
• In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
• Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM

Steps:

• 1. BUTTER: Preheat oven to 375 F. Butter three 9-inch cake pans. Line bottoms with parchment; butter parchment. Using Electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, than pecans. Divide batter among prepared pans. Bake until tester inserted in center come out fudgy but not wet, about 22 minutes. Cool in pans on rack 5 minutes. Run knife around edge of cakes. Invert onto racks, and cool layers completely.(Can be prepared up to 2days ahead. Warp each layer separately with plastic and refrigerate.) Arrange one cake layer bottom side up on platter. Slide strips of waxed paper under cake (this will keep platter neat during glazing). Spread 2/3 cup Strawberry Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 hours. Cut edges of cake serrated knife to even if necessary. Pour glaze over cake; smooth over sides and top. Discard waxed paper. Arrange strawberries around top edge of torte, cut side down. Let stand at room temperature 1 hour before serving.
• 2. STRAWBERRY BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, than pureed berries and preserves. Cover tightly and refrigerate until set. Soften buttercream at room temperature until spreadable.
• 3. EASY CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until glaze is thickened slightly but still pourable.

CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM

Steps:

• FOR CAKE: Preheat oven to 375°. Butter 4 9-inch round cake pans. Line bottoms with parchment; butter parchment. Using electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, then pecans. Divide batter among prepared pans. Bake until tester comes out fudgy, about 22 minutes (top may crack) Cool in pans on racks 5 minutes. Invert onto racks. Cool layers completely. (Can be prepared up to 2 days ahead. Wrap each layer separately with plastic and refrigerate.) FOR BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set. (Can be prepared 2 days ahead) Soften to room temperature. FOR CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until thickened slightly but still pourable. TO ASSEMBLE: Arrange one layer bottom side up on platter. Spread 2/3 cup Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 HOURS. Cut edges of cake with serrated knife to even. Pour glaze over cake; smooth over sides and top. (Can be prepared 1 day ahead and refrigerate) Arrange strawberries around edge of torte. Let stand at room temperature 1 hour before serving.

CHOC PECAN TORTE W/STRWBRY BTTRCRM W/CHOC GANACHE

Steps:

• 1. Torte: In a large mixing bowl, cream butter until light and fluffy, add sugar and mix well. Add eggs, one a time, mixing well after each. Add vanilla and salt and, again, mix well. Stir-in chocolate until well blended and then the ground pecans.
• 2. Prepare four 9 inch cake pans by coating with butter. Cut out four disks of parchment paper to fit the bottom of the cake pans. After placing the disks into the pans, coat the parchment with butter also.
• 3. Pour batter equally between the pans. Place in preheated oven at 350 degrees F. Bake about 18 minutes. They're done when a toothpick inserted into the center comes out clean. The tops will crack. Cool in the pans ten minutes before running a sharp knife around the edges. Invert onto cooling racks.
• 4. Buttercream: Blend butter with sifted sugar until well blended. Add egg yolks and blend well. Add puréed strawberries and preserves, mix well until light and fluffy. Refrigerate until the consistency is spreadable.
• 5. Ganache: Melt chocolates with water in a medium sized pot. Add butter and allow to melt. Remove from heat. Add cocoa powder and whisk until smooth, add oil. Pour chocolate mixture into large mixing bowl and beat until smooth. Add sifted powdered sugar and mix on high for two minutes. Add additional sugar if needed to obtain the consistency of thick frosting.
• 6. Assembly: place a dab of ganache on cake plate. Top with the first cake layer with smooth side down. Spread with 2/3 cup of buttercream and top with the next layer, spread with 2/3 cup buttercream and repeat with the last two layers. Spread the top layer with remaining buttercream. Refrigerate for at least 20 minutes. Place strips of parchment paper or waxed paper strips along the edge of the bottom layer to avoid getting the ganache on the cake plate. Spread the ganache on the sides, filling the gaps between layers, until a smooth layer coats the sides. Spread a thick layer of ganache on top and smooth out until the top blends with the sides. Refrigerate until 30 minutes before serving. Use a sharp knife to cut the torte.

PECAN TORTE WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 350°F.
• Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
• Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
• In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
• Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
• Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
• Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.

PECAN TORTE

Steps:

• 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.

CHOCOLATE-PECAN TORTE

Steps:

• Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
• Make cake layers:
• In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
• While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
• Make filling:
• In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
• Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
• Make frosting:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
• Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
• Serve torte chilled or at room temperature.

CHOCOLATE PECAN TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

CHOCOLATE PECAN ICE CREAM TORTE

Steps:

• For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool., Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans. , Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. , Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce., Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.