Pecans are the only tree nut indigenous to North America. The nut has been eaten by Native Americans for thousands of years. The tree was first cultivated in the United States beginning in 1772; both Thomas Jefferson and George Washington planted them on their estates. European settlers adapted pecans into pies and tortes—a sweet cake or tart. The United States is the world’s biggest producer of pecans; Georgia, New Mexico, and Texas are the top pecan-growing states. This crunchy recipe has a sweet chocolate glaze.
Recipe Servings: 5
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups finely chopped pecans
- ⅓ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (2 sticks), softened
- 1¼ cups of sugar, divided
- 2 tsp vanilla extract, divided
- 5 large eggs, yolks and whites separated
Chocolate Glaze:
- 2 Tbsp heavy cream
- ½ cup unsalted butter (1 stick) softened
- 5 oz dark or milk chocolate
Directions
- Preheat oven to 350°F.
- Butter a 9-inch springform pan or spray with nonstick cooking spray.
- Mix pecans, flour, baking powder, and salt in bowl. Set aside.
- In separate large bowl beat 1 cup butter, half the sugar and 1 teaspoon vanilla extract. Beat until creamy.
- Add the 5 egg yolks, one at a time.
- In separate bowl beat egg whites until frothy. Add remaining sugar and 1 teaspoon vanilla extract. Beat until fluffy and stiff.
- Using large spatula, fold egg whites into butter mixture.
- Add nut and flour mixture. Blend gently.
- Put batter into buttered pan and bake 50–60 minutes or until a toothpick inserted in center comes out clean.
- Bring a pot of water to a low simmer.
- Place a bowl on top of pot and add 5 ounces of chocolate to bowl and melt.
- Add 1 stick of butter and melt.
- Turn heat off and whisk in 2 tablespoons heavy cream until glossy.
- Pour on cake when cake cools.
- Serve.
Torte:
For Chocolate Glaze:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.