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Chocolate And Pecan Torte

From The Women’s Weekly Cake Stall cookbook available now from www.acp.com.au or in bookstores. RRP $39.95.


Serves 8


Note: If you can’t find ground pecans, simply blend or process 150g
(4½ ounces) of roasted pecans until they are finely ground. Be sure to use the pulse button, however, because you want to achieve a flour-like texture, not a paste.



200g (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely


150g (4½ ounces) butter, chopped coarsely


5 eggs, separated


¾ cup (165g) caster (superfine) sugar


1½ cups (150g) ground pecans



Ganache


½ cup (125ml) pouring cream


200g (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely



1 Preheat oven to 180°C/350°F. Grease deep 22cm (9-inch) round cake pan; line base and side with baking paper.



2 Stir chocolate and butter in small saucepan over low heat until smooth; cool 10 minutes.



3 Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Transfer to large bowl; fold in chocolate mixture and ground pecans.



4 Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan; bake about 55 minutes. Stand cake 15 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.



5 Meanwhile, make ganache. Bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth.




6 Pour ganache over cake; refrigerate cake 30 minutes before serving.


What are you baking for mum on Mother’s Day?