Coffee Pecan Torte Recipe
Ingredients
| Pecans | 1 Cup (16 tbs), toasted | |
| Butter | 1/2 Cup (16 tbs) (Mocha Layer:) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (Mocha Layer:) | |
| Cocoa | 1/2 Cup (16 tbs) (Mocha Layer:) | |
| 1 tsp each instant coffee granules and hot water 5 mL | ||
| Egg | 1 (Mocha Layer:) | |
| 2 cups graham water crumbs 500 mL | ||
| Softened butter | 1/2 Cup (16 tbs) (Coffee Layer:) | |
| Icing Sugar | 2 1/2 Cup (16 tbs), sifted (Coffee Layer:) | |
| 2lb each instant coffee granules and hot water 25 mL | ||
| Vanilla | 1 Teaspoon (Coffee Layer:) | |
| Pinch salt | 1 Pinch (Coffee Layer:) | |
| Semi sweet chocolate chips | 8 Ounce (Chocolate Glaze:) | |
| Shortening | 3 Pound (Chocolate Glaze:) | |
| Smarties | ||
Directions
Line base of 9-in (2.5 ML) springform cake pan with waxed or parchment paper; grease sides of pan.
Set aside.
Chop pecans finely; set aside.
Mocha Layer: In medium bowl set over saucepan of hot water, melt butter; stir in sugar, cocoa, instant coffee dissolved in hot water, and the egg.
Cook, whisking constantly, about 1 minute or until mixture is thickened and smooth.
Stir in graham wafer crumbs and 1/2 cup (125 mL) of the chopped pecans.
Pack mixture into prepared cake pan.
Place in freezer to cool.
Coffee Layer: In medium bowl, using electric mixer, beat butter until fluffy.
Gradually beat in icing sugar, instant coffee granules dissolved in hot water, the vanilla, salt and remaining chopped pecans.
Continue beating until mixture is fluffy.
Spread evenly over cooled mocha layer.
Cover torte and return to freezer at least 1 hour.
Cake can be prepared ahead up to this point.
Freeze for up to 1 month.
Chocolate Glaze: In medium bowl set over a saucepan of hot water, melt chocolate and shortening.
Stir until smooth.
To assemble: Remove torte from pan; place on piece of waxed paper.
Pour chocolate glaze evenly over torte, spreading smoothly over top and sides.
While glaze is still soft, decorate cake with Smarties and candles.
If glaze hardens too quickly on cold torte, use excess glaze that has flowed off torte as "glue" to attach Smarties.
Once glaze has hardened, cover torte loosely with plastic wrap and refrigerate up to 24 hours.
(Torte can be stored in the freezer for up to 1 month.) Let cake stand at room temperature 1 hour before serving.
Use a sharp knife dipped in hot water to cut cake into very thin slices.
Set aside.
Chop pecans finely; set aside.
Mocha Layer: In medium bowl set over saucepan of hot water, melt butter; stir in sugar, cocoa, instant coffee dissolved in hot water, and the egg.
Cook, whisking constantly, about 1 minute or until mixture is thickened and smooth.
Stir in graham wafer crumbs and 1/2 cup (125 mL) of the chopped pecans.
Pack mixture into prepared cake pan.
Place in freezer to cool.
Coffee Layer: In medium bowl, using electric mixer, beat butter until fluffy.
Gradually beat in icing sugar, instant coffee granules dissolved in hot water, the vanilla, salt and remaining chopped pecans.
Continue beating until mixture is fluffy.
Spread evenly over cooled mocha layer.
Cover torte and return to freezer at least 1 hour.
Cake can be prepared ahead up to this point.
Freeze for up to 1 month.
Chocolate Glaze: In medium bowl set over a saucepan of hot water, melt chocolate and shortening.
Stir until smooth.
To assemble: Remove torte from pan; place on piece of waxed paper.
Pour chocolate glaze evenly over torte, spreading smoothly over top and sides.
While glaze is still soft, decorate cake with Smarties and candles.
If glaze hardens too quickly on cold torte, use excess glaze that has flowed off torte as "glue" to attach Smarties.
Once glaze has hardened, cover torte loosely with plastic wrap and refrigerate up to 24 hours.
(Torte can be stored in the freezer for up to 1 month.) Let cake stand at room temperature 1 hour before serving.
Use a sharp knife dipped in hot water to cut cake into very thin slices.
Chef
