As you can see from yesterday’s post, it was a snowy Saturday here in ‘the County’. My hubby did a lot of shovelling and I promised to make him a treat for all his hard work.
I decided to make our favourite “Pecan Torte”. It makes a small cake that won’t tempt us to over eat and it’s just enough for the weekend.
Also of note: Last weekend when I visited my Mom to celebrate her 82nd birthday, I wanted to bring along a festive dessert to help celebrate this auspicious occasion but it had to “travel” well, if you know what I mean, as I had a 4 hour drive to get there. This same Torte was perfect! I just left it in the baking pan until I arrived at my destination and served it there. 🙂 (Remember you can click on the photos below to get a larger view)
Here is the recipe: Pecan or Walnut Torte
- 4 oz shelled pecans (walnuts work well in this too)
- 2 to 4 tbsp fine breadcrumbs
- 3 extra-large eggs, at room temperature, separated
- 1/2 cup sugar
- 4 tbsp grated bittersweet chocolate (optional)
- 1/4 cup butter melted until soft enough to pour, but not oily
- 1 tbsp espresso or strong coffee, Cognac, Bailey’s or other liqueur
- Heat the over to 350F/180C.
- Grind the nuts together with the breadcrumbs in a food processor.
- Put the egg whites in a large bowl for whisking.
- Whisk the yolks and sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water), until they have tripled in volume and become thick, pale and ribbony.
- Take the yolk mixture off the heat. Scatter over the nut mixture along with the chocolate (if adding) then drizzle over the butter and coffee. Fold very gently to blend.
- Whisk the egg whites to stiff peaks, stir a spoonful into the batter to lighten it up, then gently fold in the remainder.
- Pour into a parchment lined and greased 8″ (20 cm) round cake tin.
- Bake until toothpick inserted in the centre comes out clean, about 35 to 40 minutes.
- Remove from oven and cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of icing sugar and a few nuts (of the type you used).
- Serve small portions with whipped cream and chocolate shavings or with coffee ice-cream….mmmmmm yum!
I would love to hear if you make this! Let me know and enjoy, Connie 🙂