Fudgey pecan torte

Yield: 10 servings

Measure Ingredient
1 cup Butter or margarine; melted
1½ cup Sugar
1½ teaspoon Vanilla extract
3 \N Eggs*; separated
⅔ cup Cocoa
½ cup All-purpose flour
3 tablespoons Finely chopped pecans
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
\N \N **ROYAL GLAZE**; recipe in
\N \N ; directions
1⅓ cup Semisweet chocolate; broken up
½ cup Whipping cream
\N \N Pecan halves; optional

*Eggs should be at room temperature. Line bottom of 9 inch springform pan with aluminum foil; butter foil and side of pan. Heat oven to 350 F. In large mixer bowl, combine melted butter, sugar and vanilla; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour and water; beat well. Stir in nuts. In small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form; carefully fold into chocolate mixture. Pour into prepared pan. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm. Remove side of pan. Pour Royal Glaze over cake, allowing glaze to run down side. Spread glaze evenly on top and side.

Allow to set. Garnish with pecan halves if desired.

10 - 12 servings

ROYAL GLAZE In small saucepan combine the chocolate (chocolate chips work very well) and whipping cream. Cook over very low heat, stirring constantly, until chocolate is melted and mixture begins to thicken.

Recipe by: Make It Chocolate

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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