chcolate pecan torte with strawberry buttercream

★★★★★ 1 Review
sylwik84 avatar
By Sylwia Wojdyla Ohlrich
from Worth, IL

Very sweet and very good family love the Torte.

serves 14 - 16
prep time 45 Min
cook time 25 Min
method Convection Oven

Ingredients For chcolate pecan torte with strawberry buttercream

  • 1 1/2 c
    butter, unsalted room temperature
  • 2 c
  • 8
  • 2 Tbsp
    vanilla extract
  • 1/4 tsp
  • 12 oz
    bittersweet chocolate or semisweet, melted
  • 3 1/2 c
    pecan halves, very finely ground
  • 1 1/4 c
    butter, unsalted, cut into tablespoons and softened
  • 2 c
    powdered sugar, sifted
  • 4
    egg yolks
  • 1/2 c
    strawberry puree
  • 3 Tbsp
    strawberry preserves
  • 3 oz
    semisweet chocolate, coarsely chopped
  • 1/2 c
  • 6 Tbsp
    butter, unsalted
  • 3 Tbsp
    sunflower oil
  • 3/4 c
    unsweetened cocoa powder
  • 1/2 c
    plus 2 tablespoons sugar

How To Make chcolate pecan torte with strawberry buttercream

  • 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.

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