Chocolate and pecan torte

Chocolate and pecan torte



1.Preheat oven to 180°C. Grease a deep 22cm round cake pan and line base and side with baking paper.
2.Stir butter and half the chocolate in a small saucepan over low heat until smooth. Allow to cool 10 minutes.
3.Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy. Transfer to a large bowl; fold in chocolate mixture and ground pecans.
4.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
5.Bake cake about 55 minutes. Stand in pan 15 minutes; turn, top-side up, onto baking-paper-covered wire rack. Cool.
6.Meanwhile, to make ganache, bring cream to the boil in a small saucepan. Remove from heat and add remaining chocolate. Stir until smooth.
7.Pour ganache over cake and refrigerate 30 minutes before serving.

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