Dark Chocolate Pecan Torte
Indulge in the rich decadence of this Dark Chocolate Pecan Torte, a flourless dessert that’s as elegant as it is irresistible. Featuring velvety dark chocolate (at least 70% cacao) and finely ground pecans, this torte combines deep, nutty flavors with a satisfyingly smooth texture. Topped with beautifully arranged pecan halves and a delicate dusting of powdered sugar, it’s baked to perfection with a slightly fudgy center that makes every bite pure bliss. Perfect for special occasions or as an impressive treat, this gluten-free chocolate torte comes together in just under an hour and pairs beautifully with whipped cream or a scoop of vanilla ice cream. Whether you’re hosting or savoring a quiet moment, this stunning dessert offers a truly indulgent chocolate experience.
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Ingredients
- 200 grams Dark chocolate (at least 70%, finely chopped)
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 120 grams Pecans (finely ground)
- 50 grams Pecans (halved, for topping)
- 2 tablespoons Powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method), stirring until smooth. Once melted, set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy, about 2-3 minutes.
Step 4
Stir the vanilla extract and salt into the egg mixture.
Step 5
Fold the melted chocolate and butter mixture into the egg mixture until well combined.
Step 6
Gently fold in the ground pecans until incorporated, being careful not to overmix.
Step 7
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 8
Arrange the pecan halves on top of the batter in a decorative pattern.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake, as the torte will continue to set as it cools.
Step 10
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, release the springform pan and allow the torte to cool completely on a wire rack.
Step 11
Once cooled, dust the top with powdered sugar for garnish before serving.
Step 12
Slice and serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (862.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4208.5 |
| Total Fat 329.0g | 0% |
| Saturated Fat 127.2g | 0% |
| Cholesterol 1009.7mg | 0% |
| Sodium 1481.5mg | 0% |
| Total Carbohydrate 284.1g | 0% |
| Dietary Fiber 39.6g | 0% |
| Total Sugars 222.3g | |
| Protein 58.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 402.6mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 2443.6mg | 0% |
Source of Calories