Milk chocolate and pecan torte
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.
- 200g pecanstoasted and chopped
- 300g butter175g softened
- 250g milk chocolate
- 250g dark chocolateplus a little extra for decorating
- 150g caster sugar
- 6 eggs
- t 1 tbsp vanilla extrac
- 568ml pot double cream
Nutrition: per serving
- kcal848
- fat73.3g
- saturates36.3g
- carbs40.8g
- fibre1.5g
- protein8.9g
- salt0.57g
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.
