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Chocolate Pecan Torte

Chocolate Pecan Torte

Chocolate Pecan Torte is my mother’s favorite of all my desserts. I first made it years ago when my uncle from Germany was visiting. I wanted to make something similar to the cakes and tortes found in a German konditorei (cake shop). The desserts there are not as sweet and rich as here in the US. Many German desserts have nuts and I thought pecans would be good since they are grown locally. Chocolate and pecans are a great combination and that is why I decided to make this one.

The torte was a hit with my family. My uncle loved it. It was the perfect choice to end our meal that day. I have made it many times over the years since then. It has a wow factor. I see eyes light up every time I uncover it. Something about the way it looks on the cake plate sure does make a pretty presentation all on its own. Then you slice it and see all the delicious layers:

A slice of a chocolate pecan torte.

My mother’s birthday was last week. When I was planning the family celebration, I asked her what she wanted me to make. She said I could cook any food I wanted to for dinner and she would love the Chocolate Pecan Torte for dessert. So I made turkey tetrazzini along with creamed corn, green beans, a salad, and bread. The green beans were ones my parents had picked from their garden and canned. It was nice to have a taste of a summer harvest during winter.

This is an elegant dessert for any occasion. The recipe is adapted from one in the Southern Living Our Best Christmas Recipes cookbook published in 1994. Although the torte was featured in a holiday book, I think it can be made any time. Something this luscious should be enjoyed throughout the year. Do you agree?

Chocolate Pecan Torte

A delicious torte made with chocolate, pecans, and chocolate whipped cream. An elegant dessert for any occasion.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Renee

Ingredients

For the cake:

  • 4 large eggs separated
  • 1/2 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 ground pecans
  • 1/3 cup cocoa
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar

For the frosting:

  • 2/3 cup sifted powdered sugar
  • 1/3 cup cocoa
  • 2 1/2 cups cold heavy whipping cream
  • 1 1/2 teaspoons vanilla extract

For the chocolate glaze:

  • 3 tablespoons cocoa
  • 3 tablespoons water
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 cups sifted powdered sugar
  • Scant 1/2 teaspoon vanilla extract

For the assembly:

  • 3/4 cup chopped pecans toasted

Instructions

For the cake:

  1. Preheat oven to 375 degrees F. Grease bottoms only of 2 9-inch round cake pans. Line the bottom of pans with parchment paper. Grease parchment paper. Be careful and do not grease the sides of the pans. Set pans aside. In a small bowl, whisk together flour, baking soda, salt, ground pecans, and cocoa.
  2. In a large bowl, beat egg yolks at high speed of an electric mixer. Gradually add 1/2 cup sugar and beat until mixture is thick and pale. Add flour mixture to yolk mixture alternatively with water, beginning and ending with flour mixture. Stir in vanilla.
  3. In a medium bowl, using clean beaters or whisk beater, beat egg whites at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold egg whites into batter. Pour batter equally into prepared pans. Bake for 16 to 18 minutes or until a wooden pick or cake tester comes out clean.
  4. Cool pans on wire racks for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

For the frosting:

  1. Combine powdered sugar and cocoa in a large mixing bowl. Gradually stir in whipping cream. Add vanilla. beat at low speed of an electric mixer until blended. Beat at high speed until stiff peaks form.

For the chocolate glaze:

  1. Note: do no make this until after you have assembled the cake. This is the last step in the process.
  2. Combine cocoa, water, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in powdered sugar and vanilla. Pour and spread over top of cake.

For the assembly:

  1. Split cake layers in half horizontally to a make 4 layers. Place 1 cake layer on a serving plate. Spread 1 cup of frosting on top of layer. Repeat procedure with second and third cake layers and 2 additional cups of frosting. Top stack with fourth layer. Spread remaining frosting on sides of cake. Gently press toasted chopped pecans into frosting. Pour and spread chocolate glaze on top. (Some may drip down the side). Refrigerate cake if not serving immediately. Keep leftovers refrigerated.

Recipe Notes

A delicious torte made with chocolate, pecans, and chocolate whipped cream. An elegant dessert for any occasion.

Recipe Rating




Tina@flourtrader

Wednesday 22nd of February 2012

Happy birthday to your mom! She does have great taste, judging by the looks of this amazing cake. You did such a stunning job on it. No doubt it tastes as delicious as it looks. Saving this gem of a recipe. Thanks!

Renee

Wednesday 22nd of February 2012

Thank you Tina! And yes, the torte does taste as good as it looks. When you make it be sure to come back and let me know what you think about it. I am sure you will love it and will make it again and again.

Janet Rudolph @ DyingforChocolate

Wednesday 22nd of February 2012

OMG! That looks fabulous, and the recipe looks easy--easy-ish... Thanks so much. Can't wait to make it!

Renee

Wednesday 22nd of February 2012

Thanks Janet! It really is not difficult to make. Hope you will make and enjoy it soon.

amy @ fearless homemaker

Tuesday 21st of February 2012

this looks just lovely! hope your mom had a fabulous birthday + loved her birthday dinner + dessert!

Renee

Tuesday 21st of February 2012

Thanks Amy! My mom had a great birthday. It was a fun celebration with the family.

Karriann

Tuesday 21st of February 2012

An elegant dessert for any occasion indeed! The cake looks fab!

"Happy Cooking"

Renee

Tuesday 21st of February 2012

Thanks Karriann!

Family Foodie

Tuesday 21st of February 2012

Just gorgeous! Can't wait to try it!

Renee

Tuesday 21st of February 2012

Thank you Isabel!