I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Chocolate Pecan Torte with Chocolate Coffee Glaze

photo 1-46

Courtesy of Beth Hensperger

Beth Hensperger is an amazing baker and the go-to person for when you need to know anything that has to do with baking. 

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Chocolate Pecan Torte with Chocolate Coffee Glaze

Ingredients

Scale

8 ounces (2 cups) pecan halves and pieces

4 ounces bittersweet or semi-sweet chocolate, cut into small pieces

4 ounces (1 stick) unsalted butter, cut up

2 tablespoons potato starch, for dusting pan

2/3 cup granulated sugar

3 large eggs, at room temperature

1 teaspoon Rain’s Choice pure Vanilla Extract

1/8 teaspoon salt

Chocolate-Coffee Glaze

2 ounces bittersweet or semi-sweet chocolate, cut into small pieces

3 tablespoons margarine or unsalted butter, cut up

1 1/2 teaspoons honey

2 teaspoons strong coffee

Instructions

Preheat the oven to 350º. Spread the nuts on a clean baking sheet and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes.

Let cool.

Melt the chocolate and margarine in a large heatproof bowl set over simmering water; stir occasionally until melted and smooth. Remove from heat and let cool slightly.

Adjust the oven to 375º. Grease an 8-inch round cake pan. Line the bottom of the pan with parchment paper, grease the parchment and sides; dust the pan, tapping out the excess.

Place the toasted pecans in a food processor with 3 tablespoons of the sugar. Process, pulsing the machine on and off, until nuts are finely ground.

Whisk the remaining sugar into the melted chocolate; then whisk in the eggs one at a time until well blended. Whisk in vanilla and salt. Stir in the pecan mixture. Scrape batter into the prepared pan.

Bake 25 minutes, until the sides of the cake begin to pull away from the pan. The center of the cake will remain moist and fudgy. Transfer pan to a wire rack to cool at least 15 minutes; then invert onto a cardboard cake round, peeling off the parchment.

Make the glaze

In a heatproof bowl set over simmering water, melt chocolate with margarine, stirring until smooth. Remove from heat.

Gently stir in honey and coffee until well blended.

Place torte on a wire rack placed over a tray to catch the excess glaze.

With a metal spatula, spread a thin layer of glaze over the torte, letting it run down the sides.

Place the torte in the refrigerator 15 minutes (or 1 hour at room temperature) to set the glaze.

Gently re-heat the remaining glaze over simmering water. Return the torte to a wire rack placed over a tray and pour all of the remaining glaze over the top to coat.

Serve slightly warm or room temperature.

Serves 8 to 10.

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Patricia Rain
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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