Pecan Torte

15 ingredients
6 steps

Ingredients

  • Cake:
  • 6 egg whites
  • 1/2 cup all-purpose flour
  • 1 teaspoon unsweetened cocoa powder
  • 1 1/2 cups ground pecans
  • 6 egg yolks
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules
  • Mocha Cream Filling and Frosting:
  • 1 teaspoon instant coffee powder
  • 1 tablespoon boiling water
  • 2 cups heavy whipping cream
  • 2 tablespoons white sugar
  • 1/2 cup pecan halves for garnish

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 6
    Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.

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