CHOCOLATE PECAN TORTE -- RECIPE

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This recipe for Chocolate Pecan Torte is found in our cookbook.  We love to make this cake for a special occasion because it is sophisticated and elegant.  It's not difficult to make, but it is very impressive.  If you're having a dinner party or feel like making something nice for your friends or family, "just because," we think you'll enjoy this luscious dessert.
Chocolate Pecan Torte

This impressive torte features pecan cake layers, rum-scented whipped cream, and luscious chocolate ganache. Make this for your next party and enjoy the many compliments you will receive.

Cake:

3 cups pecans
6 eggs, separated
1 ½ cups sugar
3 tablespoons GF Flour Blend*
½ teaspoon powdered egg whites
½ teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons Jamaican rum
1 teaspoon vanilla extract

Preheat oven to 350 degrees and butter three 8-inch round cake pans. Line the pans with parchment and butter the tops of the parchment.  In a food processor, grind the pecans, one cup at a time, until very fine. Adding a pinch of sugar will prevent the nuts from turning into butter. Set aside.  In a medium bowl, combine the ground nuts with the GF Flour Blend, salt, xanthan gum, powdered egg whites, and baking powder.  In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry. Transfer to a separate bowl and set aside.  In the bowl of an electric mixer, beat the egg yolks until very light in color, then beat in the sugar, flour/nut mixture, vanilla extract, and 2 tablespoons Jamaica rum. Mix well.  Using a spatula, gently fold in the egg whites. Pour the batter into the three prepared pans and bake for about 25 minutes. Cool for 5 minutes then loosen sides of the pan.  Invert onto a wire rack then re-invert to cool completely.

Filling:
½ cup heavy cream
2 tablespoons confectioners’ sugar
1 tablespoon Jamaican rum
1 teaspoon vanilla extract

Using the whisk attachment of an electric mixer, whip the heavy cream with the confectioners sugar, rum, and vanilla extract.  Set aside to cool completely before assembling the cake.

Topping:

6 ounces semisweet chocolate, coarsely chopped
½ cup sour cream
1/2 teaspoon vanilla extract
pecan halves for top of torte

Melt the chocolate in the top of a double boiler.  Fold in sour cream and vanilla extract.  To assemble the cake, fill the cooled layers with the whipped cream mixture. Spread the chocolate ganache over the top layer. Arrange pecan halves in concentric circles on the top of the torte. You can further embellish with confetti sprinkles or chocolate curls.  Refrigerate until ready to serve.

*The recipe for GF Flour Blend can be found in our cookbook.  However, because this recipe calls for relatively small amount of GF Flour Blend, you can substitute your favorite gluten free flour blend. 

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