Dark Chocolate Pecan Torte
Indulge in the rich decadence of this Dark Chocolate Pecan Torte, a flourless dessert that’s as elegant as it is irresistible. Featuring velvety dark chocolate (at least 70% cacao) and finely ground pecans, this torte combines deep, nutty flavors with a satisfyingly smooth texture. Topped with beautifully arranged pecan halves and a delicate dusting of powdered sugar, it’s baked to perfection with a slightly fudgy center that makes every bite pure bliss. Perfect for special occasions or as an impressive treat, this gluten-free chocolate torte comes together in just under an hour and pairs beautifully with whipped cream or a scoop of vanilla ice cream. Whether you’re hosting or savoring a quiet moment, this stunning dessert offers a truly indulgent chocolate experience.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (at least 70%, finely chopped)
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 120 grams Pecans (finely ground)
- 50 grams Pecans (halved, for topping)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method), stirring until smooth. Once melted, set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy, about 2-3 minutes.
Stir the vanilla extract and salt into the egg mixture.
Fold the melted chocolate and butter mixture into the egg mixture until well combined.
Gently fold in the ground pecans until incorporated, being careful not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Arrange the pecan halves on top of the batter in a decorative pattern.
Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake, as the torte will continue to set as it cools.
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, release the springform pan and allow the torte to cool completely on a wire rack.
Once cooled, dust the top with powdered sugar for garnish before serving.
Slice and serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 222.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 403 mg | 31% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
