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My review
Pecan Torte
2 made it |
2 reviews
| 0 photos
Carol
"This is a great showpiece and a delight to eat."
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Ingredients
2 h 55 m servings 346Original recipe yields 12 servings (1 8-inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.
- In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.
- Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.
- To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.
- Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.
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Footnotes
- Cook's Note:
- If you like, you can use a long serrated knife to trim the tops of the cakes to make them more even before filling and frosting the layers.
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Reviews
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Newest
9/18/2003
I have never made a torte before so I didn't know exactly what to expect but I liked the results. I did expect it to be a little moister but that will probably get better as I practice this rec...
8/7/2008
This recipe did not work so well for me. I followed the recipe exactly, and it turned out super dry and kind of bland. I would make some changes before I ever made this one again.