chcolate pecan torte with strawberry buttercream

Name: Chcolate Pecan Torte with Strawberry Buttercream
Prep time: 45 min
Cook time: 25 min
Yield: 14
Cuisine: American
Ingredients: 1 1/2 cup(s) butter, unsalted room temperature; 2 cup(s) sugar; 8 - eggs; 2 tablespoon(s) vanilla extract; 1/4 teaspoon(s) salt; 12 ounce(s) bittersweet chocolate or semisweet, melted; 3 1/2 cup(s) pecan halves, very finely ground; ## STRAWBERRY BUTTERCREAM; 1 1/4 cup(s) butter, unsalted, cut into tablespoons and softened; 2 cup(s) powdered sugar, sifted; 4 - egg yolks; 1/2 cup(s) strawberry puree; 3 tablespoon(s) strawberry preserves; ## EASY CHOCOLATE GLAZE; 3 ounce(s) semisweet chocolate, coarsely chopped; 1/2 cup(s) water; 6 tablespoon(s) butter, unsalted; 3 tablespoon(s) sunflower oil; 3/4 cup(s) unsweetened cocoa powder; 1/2 cup(s) plus 2 tablespoons sugar; ## 7 - 8 WHOLESTRAWBERRIES TO GARNISH TOP OF TORTE.

(1 RATING)

66 Pinches 2 Photos

Sylwia Wojdyla Ohlrich

Worth, IL

Updated on Jul 15, 2013

Very sweet and very good family love the Torte.

Rate

prep time 45 Min

cook time 25 Min

method Convection Oven

yield 14 - 16

Ingredients

1 1/2 cups butter, unsalted room temperature
2 cups sugar
8 - eggs
2 tablespoons vanilla extract
1/4 teaspoon salt
12 ounces bittersweet chocolate or semisweet, melted
3 1/2 cups pecan halves, very finely ground
STRAWBERRY BUTTERCREAM
1 1/4 cups butter, unsalted, cut into tablespoons and softened
2 cups powdered sugar, sifted
4 - egg yolks
1/2 cup strawberry puree
3 tablespoons strawberry preserves
EASY CHOCOLATE GLAZE
3 ounces semisweet chocolate, coarsely chopped
1/2 cup water
6 tablespoons butter, unsalted
3 tablespoons sunflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons sugar
7 - 8 WHOLESTRAWBERRIES TO GARNISH TOP OF TORTE.

How To Make chcolate pecan torte with strawberry buttercream

Step 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.

Step 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.
Step 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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