Pecan Torte

Name: Pecan Torte
Ingredients: 12 eggs, separated; 2 cups sugar; 2-1/2 cups ground pecans; 1/2 cup dry bread crumbs; 1/2 teaspoon vanilla extract; 1 cup milk; 1/4 cup cornstarch; 2 cups (12 ounces) semisweet chocolate chips; 1 cup butter, softened; 2 cups confectioners' sugar; 2 teaspoons vanilla extract; Whole pecans, optional

12 ingredients

1 steps

Ingredients

12 eggs, separated
2 cups sugar
2-1/2 cups ground pecans
1/2 cup dry bread crumbs
1/2 teaspoon vanilla extract
1 cup milk
1/4 cup cornstarch
2 cups (12 ounces) semisweet chocolate chips
1 cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Whole pecans, optional

Directions

1

In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.