Coffee Pecan Torte Recipe




 Toasted pecans1 Cup (16 tbs) (250 Milliliter)
 Butter1⁄2 Cup (8 tbs) (125 Milliliter)
 Granulated sugar1⁄2 Cup (8 tbs) (125 Milliliter)
 Cocoa1⁄2 Cup (8 tbs)
 Instant coffee granules1 Teaspoon
 Graham wafer crumbs2 Cup (32 tbs) (500 Milliliter)
 Sifted icing sugar2 1⁄2 Cup (40 tbs) (625 Milliliter)
 Instant coffee granules2 Pound
 Vanilla1 Teaspoon (5 Milliliter)
 Salt1 Pinch
 Semi sweet chocolate chips8 Ounce
 Shortening3 Pound (45 Milliliter)

Nutrition Facts

Serving size

Calories 1219 Calories from Fat 861

% Daily Value*

Total Fat 98 g150.2%

Saturated Fat 27.1 g135.4%

Trans Fat 11.2 g

Cholesterol 28.3 mg

Sodium 158 mg6.6%

Total Carbohydrates 82 g27.2%

Dietary Fiber 2.7 g11%

Sugars 43.5 g

Protein 10 g20%

Vitamin A 3.8% Vitamin C

Calcium 9.5% Iron 22%

*Based on a 2000 Calorie diet


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.