I haven’t been here in a while. Between Thanksgiving, Christmas, Bronchitis and Sinusitus it has not been an easy month. But I couldn’t let the 2016 end without at least doing the December Potluck for I Heart Cooking Clubs
How about Torte? Chocolate Torte? With no Flour? And Pecans?
Yep! That’s the one.
Flourless Chocolate and Pecan Torte
Torte:
- 3/4 cup/175 g butter, softened, plus extra for greasing
plain (all-purpose) flour, for dusting
1 cup/175 g caster (superfine) sugar
6 eggs, separated
6 oz/175 g plain dark (semisweet) chocolate, melted
generous 1 cup/l75 g pecans, finely chopped or coarsely processed
½ tsp ground cinnamon {I always use a little more}
For the cream:
- 2 tbsp rum
2-3 tbsp muscovado (brown) sugar
generous ½ cup/100 ml Crème Fraîche
1¼ cups/275 ml double (heavy) cream
Preheat oven to 350°F/1S0°C. Grease and flour a 6 inch/16 cm cake tin (pan).
Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time, then mix in the melted chocolate, pecans, and cinnamon.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir one-third of the egg whites into the chocolate mixture to loosen the texture, then, using a large metal spoon, fold in the remaining egg whites. Transfer the mixture to the prepared cake tin.
Level the top with the back of a spoon and bake in the oven for 35-40 minutes. Leave to cool for at least 20 minutes, or until just slightly warm.
Meanwhile, warm the rum and sugar in a small saucepan and stir until dissolved.
Remove from the heat and leave to cool before mixing in the creme fraiche. Semi-whip the double (heavy) cream so it is still quite slack in a large bowl and fold through the Crème Fraîche mixture until fully blended.Cut the torte into 8 equal-sized pieces and serve warm with the cream.
Yes, it WAS quite good. Especially with the Rum Cream Mixture on top. Even tho’ I couldn’t coax it out of the pan as well as I might have liked …as long as it tastes good…
I made 1/2 of the recipe in three mini cake pans. They only needed about 20 minutes or so to bake. Just right for the two of us. If you need an easy and quick chocolate fix for dessert. This is the one!
The recipe is from Curtis’ Cooking with Curtis. {pg 155)
There is more POTLUCK -> I Heart Cooking Clubs.
Tea and Scones 