Chocolate Caramel Pecan Torte

Chocolate Caramel Pecan Torte


Cake Base

  • 3 ounces unsweetened chocolate coarsely chopped
  • 1/3 cup semi-sweet chocolate chips
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 tablespoons plus 1 ½ teaspoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup plain yogurt

Caramel Layer

  • 1 cup light brown sugar packed
  • 4 tablespoons light corn syrup
  • 3 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ¾ teaspoon fresh lemon juice
  • ¼ cup plus 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract

Ganache Layer

  • 1 ¼ cups heavy cream
  • 2 ½ cups semi-sweet chocolate chips

Assemble the Torte

  • 1 2/3 cup pecan halves


Make the Cake Base

  • Preheat oven to 325° Fahrenheit. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  • Melt both chocolates and the butter in a heatproof bowl placed over a saucepan filled with about one inch of simmering water.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of an electric mixer using the whip attachment, beat the sugar, eggs, and vanilla on medium high until eggs have turned a pale yellow, about two or three minutes.
  • On low speed, add the melted chocolate and blend well. Scrape down the sides of the bowl with a rubber spatula.
  • Add the flour mixture on low speed followed by the yogurt. Blend well.
  • Spread the mixture evenly into the prepared springform pan.
  • Bake for about 50 minutes or until a small knife inserted into the center comes out clean. Cool in the pan.

Make the Caramel Layer

  • In a heavy medium saucepan combine the brown sugar, corn syrup, butter, salt and lemon juice. Cook the mixture over medium heat stirring only until the sugar has dissolved and the butter has melted. Wash down any sugar crystals that form on the sides of the pan using a pastry brush dipped in water.
  • Bring the mixture to a boil, without stirring, and cook for about 6-9 minutes or until the mixture turns a golden brown and a candy thermometer reads 238° F. Large bubbles will appear.
  • Remove the pan from the heat and gently pour the cream and vanilla into the hot mixture. The mixture will bubble up.
  • Whisk the mixture until it becomes smooth. It will be very thin but will thicken as it cools. Cool the mixture for about 10-15 minutes or until it has slightly thickened, but is still thin enough to pour.

Ganache Layer

  • In a medium saucepan bring the cream to a boil. Remove from the heat.
  • Add the chocolate chips. Whisk gently until the mixture is smooth and the chocolate has melted.

Assemble the Torte

  • Using your hands, lightly press down on the cooled cake layer to level it, if uneven.
  • Arrange the pecan halves over the cake layer in concentric circles until the cake is completely covered.
  • Gently and slowly pour the warm caramel over the pecans starting in the center and working your way to the edges. Do not spread caramel or disturb the nuts. The caramel will spread on its own across the nuts.
  • Gently pour the ganache evenly over the caramel.
  • Chill in the refrigerator for several hours or overnight. Remove the torte from the pan and place on a serving platter.


Makes one 9-inch torte serving 16 people