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Title: Chances R Restaurant Amazing Chocolate Pecan Torte
Yield: 1

Ingredients

    3/4 c  butter
      2 c  sugar
      2 tb vanilla
      8    eggs
     12 oz bittersweet or semisweet
           -chocolate; melted cooled
  3 1/2 c  pecans; finely ground
 
  --------------------STRAWBERRY CREAM FILLING--------------------------
    2/3 c  butter or unsalted butter;
           -softened
      1 c  powdered sugar; sifted
    1/3 c  strawberry preserves
 
  ------------------------CHOCOLATE GLAZE-------------------------------
      3 oz bittersweet or semisweet
           -chocolate; coarsely chopped
    1/3 c  butter or unsalted butter
    2/3 c  sugar
    1/2 c  unsweetened cocoa powder
    1/4 c  water
 
  ----------------------------GARNISH-----------------------------------
      7 md strawberries with stems
           -intact; to 8 halved
      1    ; lengthwise

Instructions

TORTE:
Grease three 9x11/2-inch round baking pans. Line the bottoms with parchment
or
waxed paper or foil; grease the parchment or waxed paper or foil. Set pans
aside. In a large mixing bowl, beat butter with an electric mixer on medium
to
high speed for 30 seconds. Add the sugar, vanilla and salt; beat till the
mixture is well combined. Beat in eggs, one at a time, for about 1 minute
after each addition. With a rubber spatula, stir in chocolate; stir in
ground
pecans. Spoon batter into prepared pans. Bake in a 375§ oven for about 22
minutes or till a toothpick inserted near the centers comes out fudgy, but
not
wet (top may crack). Cool in pans on wire racks for 10 minutes. With a
knife,
loosen the edges of the tortes. Invert tortes onto wire racks. Remove and
discard the parchment paper. Cool layers completely. (You can bake the
three
layers up to 2 days ahead; wrap separately in clear plastic wrap and
refrigerate.)
STRAWBERRY CREAM FILLING:
In a medium mixing bowl, with an electric mixer on medium to high speed
Beat
butter sugar till mixture is light and fluffy. Add strawberry preserves;
beat
well. If necessary, cover and refrigerate till set (can be prepared up to 2
days ahead). If chilled, soften buttercream till spreadable. Makes about 1
3/4
cups.
CHOCOLATE GLAZE:
In a heavy medium saucepan, over low heat, melt chocolate and butter,
stirring
occasionally. Remove from the heat. Stir in sugar, cocoa powder and water.
Stir till the sugar dissolves and the glaze is smooth. Let cool till
thickened
slightly, but still pourable. ASSEMBLY: Unwrap one cake layer; place,
bottom-side up, on a serving plate. To keep the plate neat during glazing,
slide strips of waxed paper under the cake. Spread half of the filling over
top of layer. Repeat with another cake layer and the remaining filling. Add
last cake layer, bottom side up. Cover and refrigerate the torte for 8 to
24
hours. Pour Chocolate Glaze over cake; smooth over sides and top. Discard
waxed paper on serving plate. Cover and refrigerate up to 24 hours. Just
before serving, arrange strawberries around the top edge of the torte, cut
side down. Let stand at room temperature about 30 minutes before serving.
Makes 14 to 16 servings.

Nutrition facts per serving (16): 687 cal., 47 g. fat, 67 g. carbo., 161
mg.
chol., 123 mg. sodium.

Per serving: 7228 Calories (kcal); 435g Total Fat; (51% calories from fat);
84g Protein; 825g Carbohydrate; 1869mg Cholesterol; 1912mg Sodium
Food Exchanges: 6 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 81
Fat; 48 1/2 Other Carbohydrates

Recipe by: Midwest Living Magazine

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