SACHERTORTE: Sachertorte Day!

Today is Sachertorte Day (aka Sacher-torte or Sacher Torte). Sacher Torte is a dense chocolate cake with a layer (s) of apricot jam and coated in chocolate icing, served with unsweetened whipped cream. It's one of the most famous cakes in the world.

According to Hotel Sacher in Vienna, "The original Sacher-Torte has been the most famous cake in the world since 1832 and the original recipe remains a well-kept secret of our hotel. Only the Original Sacher-Torte is produced according to this original recipe. The basis of the entire confection is a chocolate cake, thinly coated by hand with best-quality apricot jam. The chocolate icing on top of it is the crowning glory. It tastes best with a portion of unsweetened whipped cream.

Like many historic stories, the Sacher-Torte was conceived through serendipity when renowned statesman Prince Metternich was hosting a dinner party in 1832. The story goes that he wanted a fabulous dessert for his guests but that his chef was ill. Instead, the 16-year-old chef’s apprentice was given the task. His name was Franz Sacher and that evening he served up his Sacher Torte – a soft, fluffy chocolate cake with apricot jam beneath the icing – to the approval of Metternich’s guests.

After Franz completed his apprenticeship and became a fully qualified cook, he offered his successful experiment to the public once again, this time on a larger scale. He was successful and soon the "cake by this man Sacher" was in great demand, and the victorious career of the most famous of all chocolate cakes truly began. Franz’s son Eduard opened the Sacher Hotel in Vienna in 1876, but that’s another story.

You can still get the 'original' sachertorte at the Hotel Sacher in Vienna or Salzburg, at the Sacher branches in Innsbruck and Graz, the Sacher Shop in Bolzano, and the Duty Free area of the Vienna airport. The cake is also available online with delivery worldwide. It's really quite exquisite.

The recipe for the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium.

Daunting, but as with everything there are many recipes available on the Internet and in cookbooks. As a home baker, I love this easy recipe from Wolfgang Puck. You can always experiment with different chocolate with different amounts of cacao and from different chocolate makers to perfect the flavor. You won't be disappointed, though, in the ease and results of this recipe.

This is Wolfgang Puck's recipe for Sachertorte from the episode: Secrets of Viennese Pastry. Love the addition of apricot brandy. 

SACHERTORTE

Ingredients 

Cake:
6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 tsp salt
1/3 cup flour, sifted

Apricot Filling:
1-1/2 cups apricot preserves
1 Tbsp apricot brandy

Glaze: 
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream or whipped cream

Directions

Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

In a bowl, combine chocolate and butter and melt over double boiler. Set aside to cool. In mixer, using wire attachment, whip egg yolks with 1 ounce sugar until light and ribbony. Beat in chocolate mixture.

In another bowl, beat egg whites and salt until soft peaks. Slowly add remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in flour and then fold in 1/3 of egg whites into  chocolate mixture to lighten it. Fold in remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert paring knife in center of cake. It should come out dry. Remove from oven and cool on rack.

To make apricot filling: 
Puree the apricot preserves. Stir in brandy. Slice cake into 3 equal layers. Spread half of apricot filling on bottom layer. Top with second layer of cake. Spread remaining apricot filling and top with last layer of cake. Chill for 30 minutes or more.

To make glaze:
In bowl, combine chocolate and butter. Melt over double-boiler. Bring cream to boil. Stir into melted chocolate. Cool until reaches glazing consistency. Spread over and around cake. Chill for another 30 minutes before serving.

Serve a slice with thick unsweetened cream or whipped cream.

CHOCOLATE PECAN TORTE: National Pecan Torte Day

Today is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp pure vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

CHOCOLATE PECAN TORTE: 2 Recipes for Pecan Torte Day!

Today is National Pecan Torte Day.  A Torte is not the same as a Pie.  Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp unsalted butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.

Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.

In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.

Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. 

Add melted and cooled chocolate, and process again.

It's quite dense.

Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.

Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.

Remove torte from oven, and allow to cool and settle in pan.

Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.

CHOCOLATE PECAN TORTE: 2 Recipes for National Pecan Torte Day!

Today is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS: National Coconut Torte Day!

Today is National Coconut Torte Day. Add chocolate! I really like this recipe for Coconut Almond Torte from Ghiradelli. It's easy and delicious. Make it today to celebrate!

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS

Ingredients: 

1 1/3 cups Mini Semi-Sweet Chocolate Chips
1 1/4 cups whole almonds
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon salt
3/4 cup sugar
8 large egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 teaspoons sugar, or more to taste

Directions

Position rack in the lower third of oven. Preheat oven to 350 degrees.
Grease bottom and sides of 9-inch spring form pan.
In food processor, pulse almonds, salt, and 1/4 cup of the sugar to consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl.
Fold in almond mixture. Set aside 1/4 cup of chocolate chips to sprinkle on top of torte.
Fold remaining chocolate chips and coconut into batter.
Scrape batter into prepared pan and spread evenly. Sprinkle with reserved chocolate chips.
Bake 25 to 30 minutes, or until torte is puffed and golden, and  edges are starting to shrink from the sides of pan.
Cool on  rack.
To serve, whip cream with vanilla and sugar.
Remove sides of the pan and transfer torte to serving platter. Serve torte slices with whipped cream.

CHOCOLATE PECAN TORTE: National Pecan Torte Day

Today is National Pecan Torte Day.  I've posted several chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp sweet butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS: National Coconut Torte Day

Today is National Coconut Torte Day. Add chocolate! I make a great Chocolate Coconut Torte with a thick chocolate ganache, but I also like this recipe from Ghirardelli Chocolate, a hometown favorite chocolate company.

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS

Ingredients: 

1 1/3 cups Mini Semi-Sweet Chocolate Chips
1 1/4 cups whole almonds
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon salt
3/4 cup sugar
8 large egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 teaspoons sugar, or more to taste

Directions

Position rack in the lower third of oven. Preheat oven to 350 degrees.
Grease bottom and sides of 9-inch spring form pan.
In food processor, pulse almonds, salt, and 1/4 cup of the sugar to consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl.
Fold in almond mixture. Set aside 1/4 cup of chocolate chips to sprinkle on top of torte.
Fold remaining chocolate chips and coconut into batter.
Scrape batter into prepared pan and spread evenly. Sprinkle with reserved chocolate chips.
Bake 25 to 30 minutes, or until torte is puffed and golden, and  edges are starting to shrink from the sides of pan.
Cool on  rack.
To serve, whip cream with vanilla and sugar.
Remove sides of the pan and transfer torte to serving platter. Serve torte slices with whipped cream.

CHOCOLATE PECAN TORTE: National Pecan Torte Day

August 22 is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

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This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp sweet butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.