Thanksgiving Desserts - Chocolate Pecan Torte
Serves 14

Ingredients
200g/7oz plain chocolate
150g/5oz unsalted butter
4 eggs
90g/3-1/2oz caster sugar
2 tsp vanilla essence
115g/4oz ground pecans
2 tsp cinnamon (powdered)
12 halved and toasted pecans to decorate

Glaze
115g/4oz plain chocolate
50g/2oz unsalted butter
2 tbsp clear honey
90g/3-1/2oz caster sugar
1/4 tsp cinnamon (powdered)

Method
1. Preheat the oven to 180 deg C/350 deg F. Grease a round cake tin (preferably a Springform tin), 8ins in diameter, line with non-stick paper which should also be greased. Now line the OUTSIDE of the cake tin in foil with no holes or tears in it.

2. Break the chocolate into pieces put it and the butter into a pan and melt, stirring continuously.

3. Beat the eggs, sugar and vanilla until light and frothy.

4. Stir in the chocolate and butter mixture, ground pecans and cinnamon, then pour into the cake tin.

5. Put the cake tin into a large roasting tin. Pour boiling water into the roasting tin to a depth of just under one inch.

6. Bake for about 30 minutes. The torte is done when the edges are set but the centre should still be soft. Remove from the roasting tin and also remove the foil. Set it aside on a wire rack to cool.

Glaze
7. Put the chocolate, butter, honey and cinnamon into a pan over a low heat and stir continuosly until well combined and smooth, then remove from the heat.

8. Dip the pecan halves into the glaze so the tops are covered. Use a cocktail stick for this. Put them aside on non-stick paper for the glaze to set.

9. Take the torte out of the tin. If you have used a Springform tin, this should be easy. Turn it upside down so the bottom becomes the top, then pour the glaze over it. Smooth it over the top and sides with a palette knife. Put the 24 halves of pecan nuts around the edge to decorate, then let the glaze set.

Copyright © 2003 by Carol Fisher