Chcolate Pecan Torte With Strawberry Buttercream Recipes

PECAN TORTE WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 350°F.
• Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
• Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
• In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
• Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
• Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
• Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.

CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM

Steps:

• 1. BUTTER: Preheat oven to 375 F. Butter three 9-inch cake pans. Line bottoms with parchment; butter parchment. Using Electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, than pecans. Divide batter among prepared pans. Bake until tester inserted in center come out fudgy but not wet, about 22 minutes. Cool in pans on rack 5 minutes. Run knife around edge of cakes. Invert onto racks, and cool layers completely.(Can be prepared up to 2days ahead. Warp each layer separately with plastic and refrigerate.) Arrange one cake layer bottom side up on platter. Slide strips of waxed paper under cake (this will keep platter neat during glazing). Spread 2/3 cup Strawberry Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 hours. Cut edges of cake serrated knife to even if necessary. Pour glaze over cake; smooth over sides and top. Discard waxed paper. Arrange strawberries around top edge of torte, cut side down. Let stand at room temperature 1 hour before serving.
• 2. STRAWBERRY BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, than pureed berries and preserves. Cover tightly and refrigerate until set. Soften buttercream at room temperature until spreadable.
• 3. EASY CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until glaze is thickened slightly but still pourable.

CHOCOLATE PECAN TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

CHOC PECAN TORTE W/STRWBRY BTTRCRM W/CHOC GANACHE

Steps:

• 1. Torte: In a large mixing bowl, cream butter until light and fluffy, add sugar and mix well. Add eggs, one a time, mixing well after each. Add vanilla and salt and, again, mix well. Stir-in chocolate until well blended and then the ground pecans.
• 2. Prepare four 9 inch cake pans by coating with butter. Cut out four disks of parchment paper to fit the bottom of the cake pans. After placing the disks into the pans, coat the parchment with butter also.
• 3. Pour batter equally between the pans. Place in preheated oven at 350 degrees F. Bake about 18 minutes. They're done when a toothpick inserted into the center comes out clean. The tops will crack. Cool in the pans ten minutes before running a sharp knife around the edges. Invert onto cooling racks.
• 4. Buttercream: Blend butter with sifted sugar until well blended. Add egg yolks and blend well. Add puréed strawberries and preserves, mix well until light and fluffy. Refrigerate until the consistency is spreadable.
• 5. Ganache: Melt chocolates with water in a medium sized pot. Add butter and allow to melt. Remove from heat. Add cocoa powder and whisk until smooth, add oil. Pour chocolate mixture into large mixing bowl and beat until smooth. Add sifted powdered sugar and mix on high for two minutes. Add additional sugar if needed to obtain the consistency of thick frosting.
• 6. Assembly: place a dab of ganache on cake plate. Top with the first cake layer with smooth side down. Spread with 2/3 cup of buttercream and top with the next layer, spread with 2/3 cup buttercream and repeat with the last two layers. Spread the top layer with remaining buttercream. Refrigerate for at least 20 minutes. Place strips of parchment paper or waxed paper strips along the edge of the bottom layer to avoid getting the ganache on the cake plate. Spread the ganache on the sides, filling the gaps between layers, until a smooth layer coats the sides. Spread a thick layer of ganache on top and smooth out until the top blends with the sides. Refrigerate until 30 minutes before serving. Use a sharp knife to cut the torte.