Choc Pecan Torte Wstrwbry Bttrcrm Wchoc Ganache Recipes

CHOCOLATE-PECAN TORTE

Steps:

• Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
• Make cake layers:
• In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
• While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
• Make filling:
• In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
• Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
• Make frosting:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
• Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
• Serve torte chilled or at room temperature.

CHOCOLATE STRAWBERRY TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.

CHCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM

Steps:

• 1. BUTTER: Preheat oven to 375 F. Butter three 9-inch 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, than pecans. Divide batter among prepared pans. Bake until tester inserted in center come out fudgy but not wet, about 22 minutes. Cool in pans on rack 5 minutes. Run knife around edge of cakes. Invert onto racks, and cool layers completely.(Can be prepared up to 2days ahead. Warp each layer separately with plastic and refrigerate.) Arrange one cake layer bottom side up on platter. Slide strips of waxed paper under cake (this will keep platter neat during glazing). Spread 2/3 cup Strawberry 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 serrated knife to even if necessary. Pour glaze over cake; smooth over sides and top. Discard waxed paper. Arrange strawberries around top edge of torte, cut side down. Let stand at room temperature 1 hour before serving.
• 2. STRAWBERRY BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, than pureed berries and preserves. Cover tightly and refrigerate until set. Soften buttercream at room temperature until spreadable.
• 3. EASY CHOCOLATE 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.

CHOCOLATE-PECAN TORTE

Steps:

• Preheat oven to 177°C. and butter two 20.32 cm x 5.08 cm round cake pans. Line each pan with a round of wax paper and butter paper.
• Make cake layers:
• In a food processor pulse 160 g pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
• While cake layers are cooling, on a baking sheet toast remaining 40 g pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
• Make filling:
• In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
• Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
• Make frosting:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
• Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
• Serve torte chilled or at room temperature.

CHOCOLATE GANACHE TART / PECAN CRUST

Steps:

• 1. Preheat oven to 350 degree. Toast pecans on a sheet pan 10 - 12 minutes. ( optional)
• 2. Place the toasted pecans on food processor along with 1/2 cup sugar. Pulse until looks like sand.
• 3. Drizzle 3 tablespoons of butter into the crumbs, pulse until you see it's going to stick together. If you need the 4th tablespoon, go ahead and add it, it won't hurt anything.
• 4. Pat the pecan mixture into a 9 inch tart pan or 9 inch pie plate. Up the sides as well. Place in freezer to chill for 15 minutes.
• 5. After chilling place in preheated oven to 10 - 12 minutes or until starting to color just a bit.
• 6. Cool crust.
• 7. Make Ganache: Place chocolate chips in a medium bowl. In another sauce pan, heat cream until bubbly around the edges of pan. I stick my pinkie into the center to see if hot...but if bubbling around edges, that's a pretty good sign it's hot enough. Pour the cream over the chocolate. Let sit for a few minutes. Then, whisk until all chips are blended and melted into the cream. Will have a beautiful sheen.
• 8. Pour this evenly into the pecan crust. Place in refrigerator and chill for a good 2 hours.
• 9. Remove from refrigerator and remove tart pan. Allow the tart to set at room temperature for 20 minutes before cutting... I serve this decadent dessert with just a dollop of whipped cream...it needs nothing else... Enjoy this creamy, smooth, chocolaty indulgence.