Olive Magazine
Milk Chocolate and Pecan Torte Recipe

Milk chocolate and pecan torte

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 12

This immense chocolate and pecan torte is foolproof and a chocolate-lover's dream. Using half milk chocolate keeps this decadent dessert a little lighter.

Nutrition:
NutrientUnit
kcal848
fat73.3g
saturates36.3g
carbs40.8g
fibre1.5g
protein8.9g
salt0.57g
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Make this milk chocolate and pecan torte, then also check out more chocolate cake recipes, such as our rich chocolate and hazelnut torte.

Ingredients

  • 200g pecans, toasted and chopped
  • 300g butter, 175g softened
  • 250g milk chocolate
  • 250g dark chocolate, plus a little extra for decorating
  • 150g caster sugar
  • 6 eggs
  • t 1 tbsp vanilla extrac
  • 568ml pot double cream

Method

  • STEP 1

    Mix the pecans and melted butter together in a bowl. Pour into a 22cm springform cake tin and press down. Chill while making the rest of recipe.

  • STEP 2

    Melt the chocolate in 20-second blasts in the microwave, or in a glass bowl over a pot of simmering water. Combine the sugar and softened butter in the bowl of an electric mixer or use a hand mixer. Beat on medium speed until fluffy, then add the eggs and mix for 2 minutes.

  • STEP 3

    Whisk in the melted chocolate, vanilla, 125ml cream and beat for another 2 minutes. Spread it over the nut mix in the cake tin and chill for at least 3 hours. Just before serving, softly whip the remaining cream and spread it on top of the chocolate layer, then scatter with extra shaved chocolate. Slice and serve.

Check out more of our chocolate cake recipes...

Ultimate Chocolate Fudge Cake Recipe
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