Chocolate Pecan Torte

Chocolate on top of chocolate on top of pecans — it sounds like a little slice of heaven to me!

The recipe below comes from Godiva, and combines three of my favorite things: chocolate, nuts and cake. Combine all of that with a “holiday” (Pecan Torte Day!) and you’ve got the makings of a really delicious dessert night!

From what I’ve found through my good friend Google, Pecan Torte Day is observed anytime between today and the 23rd. I don’t know which day it actually is, but it wouldn’t hurt to celebrate all three, right?

Chocolate Pecan Torte
from Godiva

Caramel Pecan Crust:
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons cold butter, cut into pieces

Chocolate Filling:
15 oz dark chocolate, coarsely chopped
2 large egg yolks, at room temperature
1 3/4 cups heavy cream

Cocoa Cream:
1 3/4 cups heavy cream
1/4 cup granulated sugar
3 tablespoons unsweetened alkalized cocoa powder
1/2 teaspoon vanilla extract

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Caramel pecan crust:

~ Preheat oven to 325°F. Spray side and bottom of 9-inch springform pan with vegetable cooking spray.

~ Place pecans, sugar, nutmeg, flour and butter in food processor bowl. Cover and process until nuts are ground and mixture resembles coarse crumbs.

~ Press mixture into bottom of prepared pan.

~ Bake for 8 to 10 minutes or until set. Cool completely in pan on wire rack.

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Chocolate filling:

~ Place chopped chocolate in medium heavy saucepan. Heat over low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat. Whisk in egg yolks.

~ Heat heavy cream in small saucepan over medium heat until it comes to a gentle boil. Slowly add hot cream to chocolate mixture, whisking until smooth. Pour filling over crust. Chill for 4 hours or overnight.

~ Loosen torte from side of pan. Remove side of springform pan. Let stand at room temperature 15 minutes before serving.

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Cocoa cream:

~ Beat cream, sugar, cocoa and vanilla in large bowl until soft peaks form, using electric mixer at high speed. Fill a pastry bag fitted with a medium star tip (such as Ateco #4) with cocoa cream. Pipe shells or rosettes over top of torte, covering it completely.