Chocolate Pecan Torte

12 servings

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Chocolate Pecan Torte Ingredients

1/2 lb Bittersweet chocolate	2 c Toasted ground pecans
1/2 lb Unsalted butter	1/4 c Dark rum
1 tb Instant espresso powder	1/2 ts Cinnamon
3/4 c Granulated sugar	Freshly whipped cream; for
3/4 c Dark cocoa powder	Fresh mint sprigs; for
6 Eggs; slightly beaten

Instructions for Chocolate Pecan Torte

In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9" cake pan. Bake in a standard oven at 350? or in a convection oven at 325? for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint. Converted by MC_Buster. Per serving: 326 Calories (kcal); 28g Total Fat; (73% calories from fat); 5g Protein; 18g Carbohydrate; 135mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChocolateCuisine: Uncategorized