• 12servings
  • 55minutes
  • 525calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 eggs, separated

  2. 2 cups sugar

  3. 2-1/2 cups ground pecans

  4. 1/2 cup dry bread crumbs

  5. 1/2 teaspoon vanilla extract


  7. 1 cup milk

  8. 1/4 cup cornstarch

  9. 2 cups (12 ounces) semisweet chocolate chips

  10. 1 cup butter, softened

  11. 2 cups confectioners' sugar

  12. 2 teaspoons vanilla extract

  13. Whole pecans, optional

Instructions Jump to Ingredients ↑

  1. Pecan Torte Recipe photo by Taste of Home In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Yield: 12-16 servings.

  2. Editor's Note: This is a rich flourless torte.


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