Milk chocolate and pecan torte
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 12
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.
