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Chocolate Pecan Torte

  • Yield: 10 servings

"We have a huge pecan tree in our backyard, and I have been experimenting with pecan recipes for years. I believe this one is incredible."

Ingredients

Crust:
1 1/4cups all-purpose flour
1/4teaspoon salt
1/2cup butter-flavored shortening
1 egg, beaten
3tablespoons chilled orange juice
1/4teaspoon pear or cider vinegar
Filling:
3tablespoons unsalted butter
2ounces unsweetened chocolate
2 eggs, beaten
3/4cup dark corn syrup
1/2cup firmly packed dark brown sugar
1/2teaspoon orange zest
1teaspoon vanilla extract
1tablespoon praline liqueur
1 1/3cups chopped pecans
Creme Anglaise:
2cups plus 2 to 4 teaspoons whole milk
1/2cup unsalted butter
1/2cup firmly packed light brown sugar
1/2teaspoon cinnamon
1teaspoon vanilla extract
1tablespoon cornstarch
2 to 4teaspoons whole milk
3 egg yolks
2tablespoons praline liqueur

Instructions

  1. Mix the flour and salt. Cut in the shortening with a pastry cutter. Combine the egg, juice, and vinegar, and blend into flour mixture. Lightly work the dough on a floured surface, and fit into a 10-inch springform pan. Crimp the edges about 2 inches high all around. Chill for 20 minutes.
  2. Preheat the oven to 325F. For the filling, melt the butter and chocolate together over very low heat, stirring constantly to prevent burning. Set aside to cool. In a medium-size bowl, combine the eggs, corn syrup, dark brown sugar, and zest. Then add the vanilla, liqueur, pecans, and cooled chocolate mixture. Pour into the crust, and bake for 40 to 45 minutes, until the center is set. Allow to cool.
  3. For the Creme Anglaise, combine 2 cups of the milk with the butter, light brown sugar, and cinnamon in a medium saucepan. Stir over medium heat until hot. In a small bowl, mix the vanilla, cornstarch, and a few teaspoons of cold milk together. In another bowl, whisk about 1/4 cup of the hot milk mixture with the egg yolks, and then pour all back into the hot milk mixture. Add the cornstarch mixture, and then add the liqueur. Whisk together until thick. Cool and serve over the torte.

Recipe by Milton Sweet, Dallas, Texas

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