Pecan Torte

This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 346 Calories

Ingredients

• 2 tablespoons white sugar
• ½ teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅔ cup white sugar
• 6 egg whites
• 6 egg yolks
• ½ teaspoon instant coffee granules
• 1 teaspoon unsweetened cocoa powder
• 2 cups heavy whipping cream
• 1 ½ cups ground pecans
• 1 teaspoon instant coffee powder
• 1 tablespoon boiling water
• ½ cup pecan halves for garnish

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

Step 2

Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.

Step 3

In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.

Step 4

Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.

Step 5

To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.

Step 6

Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.