chocolate pecan torte

A couple of years ago I bought a couple of small white cake stands.   I collect white dishes and serving pieces and these were too cute to pass up but I was limited as to what I could serve on them as they were only eight inches across.

So my next purchase was a couple--well three--six inch layer pans so that I could make small round cakes that would fit on the pedestals.

When I found this recipe for a chocolate pecan torte I decided it would the perfect recipe to try halving in order to used my little layer pans.  This recipe calls for making two 9 inch layers that are sliced in half to make four layers with frosting between and a glaze over the top.   

Chocolate pecan torte

2 large eggs, separated

1/4 cup sugar

1/3 cup flour

1/4 tsp baking soda

1/8 tsp salt

3/8 cup ground pecans

1/6 cup ground pecans

1/8   cup water

1 tsp vanilla

1/8 cup sugar

Chocolate frosting

3/8 cup chopped pecans, toasted

Rich chocolate glaze

Grease bottoms of two six inch cake pans,. line bottoms of pans with parchment circles and grease parchment.   Set pans aside.

Beat egg yolks at high speed.  Gradually add 1/4 cup sugar beating until mixture is thick and pale.  Combine flour and next four ingredients.  Add ;to yolk mixture alternating with water beginning and ending with flour mixure.  Stir in vanilla.

Beat egg whites at high speed until foamy.  Gradually add 1/8 cup sugar beating until stiff peaks form. Fold into batter.  Pour batter into prepared pans.

Bake 375°  for 16-18  minutes.  Cool ten minutes in pans then tip out.  Peel parchment from bottoms and cool completely.

Chocolate frosting

1/3 cup sifted confectioners sugar

1/6 cup cocoa

1 cup whipping cream

3/4 tsp vanilla extract

Combine sugar and cocoa.  Gradually stir in cream and vanilla.  Beat on low speed until combined and then on high speed until stiff peaks form.

Rich Chocolate glaze

1 Tbsp cocoa

1 Tbsp water  

1/2 Tbsp butter

1/2 cup sifted confectioners sugar

1/8 tsp vanilla

Combine first three ingredients in a small saucepan and cook over medium heat until mixture thickens. Remove from heat and stir in confectioners sugar and vanilla.

To assemble torte:

split the cake layers in half horizontally forming four equal layers.  Place one layer on the serving plate and apply a layer of frosting.  Add second cake layer, more frosting, third cake layer, more frosting and top with fourth cake layer. 

Cover the sides of the stacked layers with chocolate frosting and press pecans into the frosting.  I did not do this but I think next time I will pipe a ring of frosting at the edge of the top layer or bring the frosting of the sides up a little to contain the glaze on top until it sets.

Spread rich chocolate glaze over the top.

Source: Southern Living Christmas Cookbook