Milk chocolate and pecan torte

Milk chocolate and pecan torte

  • serves 12
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 848
  • Fat 73.3g
  • Saturates 36.3g
  • Carbs 40.8g
  • Fibre 1.5g
  • Protein 8.9g
  • Salt 0.57g