Decadent Christmas treat - Flourless Chocolate Pecan Torte

[ConnieK..]

Ingredients

Torte:
250g unsalted butter
250g good quality dark Chocolate
200g Pecans
2/3 cup brandy
2/3 cup dutch Cocoa
2 tsp vanilla
6 eggs
1 1/2 cups caster sugar

Glaze:
250g good quality dark chocolate
125g unsalted butter
2.5 tbsp hot water

other:

1 punnet raspberries
Double thick cream

method:

Torte:

Pre heat oven to 180 degrees, line the base of a 23cm spring form pan with baking paper and rub inside with butter.

Crush pecans in a food processor until they resemble crumbs, but not so far they become a paste. set aside.

melt butter in a large saucepan over low heat, when melted whisk in dark chocolate, stirring continuously until smooth, remove from heat and mix in cocoa - set aside.

in another bowl whisk eggs and sugar until just combined, stir in melted chocolate mixture and mix well. Add in brandy and vanilla mixing well after each addition. Stir in pecans, mixture will appear lumpy but will be fine.

pour mix into spring form pan, place in oven and cook for 40-45 minutes or until the outer edge is set and teh middle is still slightly gooey. remove from oven and cool in pan on wire rack. Once cool pop spring pan and invert torte onto cake plate or rack.

Glaze:

melt butter, chocolate and water in a heavy based saucepan until melted and well combined ( stir with whisk continuously). when melted remove from heat and cool until just above warm but still pourable. Pour into centre of torte and then move plate so glaze runs all over the torte and down the sides. Place in fridge to set.

Serving:

Serve slivers of torte with spoonfuls of double cream and fresh raspberries.

one 23cm torte will provide 30-35 slices. Keeps for up to one month in the fridge and can be frozen.


I did say it was decadent!