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Chocolate Pecan Torte with Strawberry Buttercream and Chocolate Glaze Recipe

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This recipe for Chocolate Pecan Torte with Strawberry Buttercream and Chocolate Glaze, by , is from Pat Auten's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 13, 2018

Category:
Category:
 

Pecan Torte


Ingredients:  
Ingredients:  
3/4 cup (1 1/2 sticks of butter) softened at room temperature
2 cups sugar
8 eggs
1/4 tsp salt
2 TBSP vanilla extract
12 oz. imported bitter sweet or semi sweet chocolate, melted
3 1/2 cups pecan halves, finely ground

Strawberry buttercream
Easy Chocolate Glaze

Directions:
Directions:
Preheat oven to 375F
Butter four 9" round pans. Line bottoms with waxed paper and butter the paper.
Using electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs 1 at a time. Add vanilla & salt. Using rubber spatula stir in chocolate, then the pecans. Divide the batter among the prepared pans. Bake until tester comes out fudgy but not wet (about 22 min.). Top may crack. Cool in pans on racks 5 min. Run knife around edges of cake & invert on racks. Cool completely.
 

Strawberry Buttercream


Ingredients:  
Ingredients:  
1 1/4 cups (2 1/2 sticks) butter, cut into tablespoons and softened slightly
2 cups sifted powdered sugar
4 egg yolks
1/2 cup pureed fresh strawberries
3 TBSP strawberry preserves

Directions:
Directions:
Using electric mixer, cream the butter, add the sugar, mix in yolks, then berries & preserves. Tightly cover & chill until set.

Put cake layer on plate. Add 2/3 cup buttercream over layer to edge. Repeat. End with cake layer on top. Pat layers until cake settles even. Cover and refrigerate for at least six hours.
 

Chocolate Glaze


Ingredients:  
Ingredients:  
3 oz. Semi sweet chocolate
1/2 cup water
6 TBSP unsalted butter (3/4 stick)
3 TBSP safflour oil (Crisco also ok)
3/4 cup cocoa
1/2 cup & 2 TBSP sugar

Directions:
Directions:
Heat chocolate, water, butter & oil in top of double boiler until chocolate melts.Remove from heat. Add cocoa powder, sugar & stir until sugar dissolves & glaze is smooth & shiny. Let cool until thickened slightly but still pourable.

Take serrated knife and trim cake until smooth and even all around. Glaze - pour on cake. Take spatula & pull back up onto cake. Refrigerate fro awhile. Let sit at room temp for hour before serving. Garnish with strawberries.

Personal Notes:
Personal Notes:
I remember Pat saying she made the cake one day and chilled in refrigerator. The next day she added the buttercream and chilled. And, on the third day she added the glaze.

This is an exceptionally rich cake so cut into small slices.

Pat competed in the State Fair of Texas in 1987 with this cake. A picture was featured prominently on the first page of the Food Section of the Dallas Morning News that year.

 

 

 

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