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Chocolate Pecan Torte

Serves 14.


10 ounces semi-sweet chocolate, melted and cooled
1 15-ounce can sweet potatoes or 1 1/2 cups fresh mashed
4 ounces unsalted butter or unsalted margarine
6 egg yolks
6 egg whites
pinch salt
1/2 cup sugar
1/2 cup ground pecans


Preheat oven to 350 Degrees F.

Line a 9 or 10 inch spring-form pan with a circle of baking parchment.
Prepare melted chocolate. Set aside and allow to cool to about room temperature. Using a whisk or in an electric mixer, blend sweet potatoes and butter or margarine. Add egg yolks, sugar and melted chocolate. Blend well.
In another clean bowl, with clean, dry beaters, whip the egg whites with the salt just to break up and foam whites slightly. Gradually, while increasing mixer speed, dust in 2 tablespoons of the sugar to stabilize and form stiff, glossy (but not dry) peaks.
Fold one third of egg whites into chocolate mixture and work in well to
loosen. Stir in the ground pecans. Then, gently fold in remaining two-thirds of egg whites in two installments, blending well but taking care not to deflate the mixture.

Spoon into prepared pan and bake until done (35 to 45 minutes). Cake rises somewhat and looks dry and slightly cracked on top when done. Middle should be soft but firm. Cool in pan for 20 minutes, then remove to a wire rack. Garnish with a dusting of cocoa and top with raspberries, or garnish with chocolate shavings and / or dust with Passover icing sugar.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine