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Name: Chocolate Pecan Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: Fresh mint sprigs; for; 1/2 lb Unsalted butter; 1/2 ts Cinnamon; 3/4 c Dark cocoa powder; 3/4 c Granulated sugar; 1/4 c Dark rum; 1/2 lb Bittersweet chocolate; Freshly whipped cream; for; 1 tb Instant espresso powder; 6 Eggs; slightly beaten; 2 c Toasted ground pecans

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. 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.

NOTES

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Chocolate Pecan Torte

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

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.        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.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 12 servings

Calories: 334
Calories from Fat: 224 (67%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 14.7g	74 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 1.1g
Cholesterol 133.2mg		41 %
Sodium 37.9mg		1 %
Potassium 316.7mg		8 %
Total Carbohydrate 29.6g		9 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 23.7g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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