10/10/2012
Chocolate Pecan Torte with Raspberry Buttercream
For Cake:
3/4 cup unsalted butter, room temperature
2 cups sugar
8 eggs
2 T vanilla
1/4 t salt
12 oz bittersweet or semisweet chocolate, melted
3 1/2 sups pecan halves, very finely ground
raspberries
For Buttercream:
1 1/4 cups unsalted butter, softened slightly
2 cups powdered sugar, sifted
4 egg yolks
1/2 cup pureed fresh rasbperries
3 T raspberry preserves
For Glaze:
3 oz semisweet chocolate, coarsely chopped
1/2 cup water
6 T unsalted butter
3 T safflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 T sugar
>how to make<
(for cake)
*Preheat oven to 375 degrees.
*Butter four 9" round 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, then peacns.
*Divide batter among prepared pans.
*Bake until tester inserted in center comes out fudgy but not wet, about 22 minutes.
*Cool in pans on rasks 5 minutes.
*Run knife around edge of cakes.
*Invert onto racks.
*Discard parchment.
*Cool layers completely.
(for buttercream)
*Using electric mixer, cream butter and sugar until light and fluffy.
*Mix in yolks, then pureed berries and preserves.
*Cover tightly and refrigerate until set.
*Soften buttercream at room temperature until spreadable.
(for 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.
(for assembling)
*Arrange one cake layer bottom side up on platter.
*Slide strips of waxed paper under cake.
*Spread 2/3 cup raspberry 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 with serrated knife to even if necessary.
*Pour glaze over cake; smooth over sides and top.
*Discard waxed paper.
*Arrange raspberries around top edge of torte.
*Let stand at room temperature 1 hour before serving.
-serves 14 to 16-
Note: This recipe was adapted from "Cooking with Bon Appetit: Cakes".
For Cake:
3/4 cup unsalted butter, room temperature
2 cups sugar
8 eggs
2 T vanilla
1/4 t salt
12 oz bittersweet or semisweet chocolate, melted
3 1/2 sups pecan halves, very finely ground
raspberries
For Buttercream:
1 1/4 cups unsalted butter, softened slightly
2 cups powdered sugar, sifted
4 egg yolks
1/2 cup pureed fresh rasbperries
3 T raspberry preserves
For Glaze:
3 oz semisweet chocolate, coarsely chopped
1/2 cup water
6 T unsalted butter
3 T safflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 T sugar
>how to make<
(for cake)
*Preheat oven to 375 degrees.
*Butter four 9" round 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, then peacns.
*Divide batter among prepared pans.
*Bake until tester inserted in center comes out fudgy but not wet, about 22 minutes.
*Cool in pans on rasks 5 minutes.
*Run knife around edge of cakes.
*Invert onto racks.
*Discard parchment.
*Cool layers completely.
(for buttercream)
*Using electric mixer, cream butter and sugar until light and fluffy.
*Mix in yolks, then pureed berries and preserves.
*Cover tightly and refrigerate until set.
*Soften buttercream at room temperature until spreadable.
(for 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.
(for assembling)
*Arrange one cake layer bottom side up on platter.
*Slide strips of waxed paper under cake.
*Spread 2/3 cup raspberry 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 with serrated knife to even if necessary.
*Pour glaze over cake; smooth over sides and top.
*Discard waxed paper.
*Arrange raspberries around top edge of torte.
*Let stand at room temperature 1 hour before serving.
-serves 14 to 16-
Note: This recipe was adapted from "Cooking with Bon Appetit: Cakes".
Labels: chocolate cake recipe, chocolate layer cake, Chocolate Torte recipe
