Fudge Pecan Torte

August 21: National Pecan Torte Day

Pecans are popular in the South (especially in South Texas where we live) and we have put them in pies, cookies, cakes, tarts and now a torte. Like the Pioneer Woman’s “Texas Fudge Sheet Cake” recipe, Southern celebrity chef Paula Deen’s “Fudge Pecan Torte” is its richer cousin. Both cakes are deliciously fudgy, but the torte is also studded with pecans and slathered with a silky-smooth icing. While the sheet cake is a casual crowd pleaser at potlucks, the torte is a decadent dessert centerpiece and showstopper at posher parties! Indulge on National Pecan Torte Day with this Fudge Pecan Torte recipe.

Recipe

(Adapted from Paula Deen via Good Housekeeping)

For the torte

• 11 tablespoons butter, unsalted, cold, sliced
• 4 ounces/squares bittersweet chocolate (we used Baker’s brand)
• 1 ½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs
• 2 cups sugar
• ½ cup coffee liqueur (we used Godiva brand cappuccino liqueur)
• ¾ cup pecan chips (coarsely chopped pecan pieces)

Directions

Grease a 9- or 10-inch springform pan. Line the bottom with parchment paper and grease it as well. In a microwavable bowl, place the butter and bittersweet chocolate. Microwave until it is melted (about 1 ½ minutes). Stir until smooth. Set aside to cool slightly.

In another bowl, mix together the flour, baking powder and salt. In a mixing bowl, beat the eggs with the sugar. Pour in the melted chocolate and blend well. Stir in the coffee liqueur.

Gradually add the flour mixture. Fold in the pecans with a spatula. Pour the batter into the prepared pan. Bake in a preheated oven at 350 degrees F for 40 minutes, testing for doneness with a toothpick. Remove from the oven and let cool completely on a wire rack in the pan. Invert the torte onto a wire rack set over a lipped pan lined with foil. Carefully peel away the parchment paper from the top of the torte. Prepare the chocolate ganache icing.

For the icing and pecan decorations

• 8 ounces/squares semi-sweet chocolate (we used Baker’s brand)
• ¾ cup heavy whipping cream
• 1 tablespoon corn syrup
• ¼ cup pecan chips (coarsely chopped pecan pieces)
• 3 whole pecans, toasted

Directions

In a microwave-safe bowl, melt the chocolate. In a small saucepan on the stovetop, heat the whipping cream over medium heat until bubbly, being careful not to burn the bottom of the pan. Pour over the melted chocolate and mix well. Stir in the corn syrup until well blended. Let set to thicken for about five minutes.

Slowly pour the icing over the top of the torte, allowing it to drip down the sides. Use a spatula to smooth out the icing over the top and sides. Let set for around 10 minutes.  Carefully transfer the torte to a cake plate, board or stand/pedestal. Decorate with a ring of pecan chips on top of the torte. Garnish the middle with the whole pecans.

Notes

• We used a Wilton cake lifter to transfer the iced torte onto a cake board.
• Nuts about pecans? Search our blog for more recipes using pecans as an ingredient.