New Mexico Pecan and Chocolate Torte

New Mexico Pecan and Chocolate Torte

Recipe contributed by MaryDawn Wright, Santa Fe School of Cooking
Santa Fe Farmers’ Market Institute’s Spring Patron Lunch (June 2023)

The Recipe

Ingredients

For the torte:

• 1 cup Pecans (Generously contributed by Tami Cavitt, CLC Pecans LLC
• 5 ounces* Semisweet Chocolate
• 10 Tablespoons Unsalted butter
• 1 cup Sugar
• 4 Eggs
• 1/3 cup Unseasoned breadcrumbs

For the glaze:

• 3 ounces Unsweetened chocolate
• 3 ounces Semisweet chocolate
• 1/3 cup Unsalted Butter

PREPARATION

Preheat the oven to 375 degrees.  Butter a 9-inch springform pan.  Place parchment on the bottom of the pan for best release.

Making the torte

1. Melt chocolate over very low heat. Set aside.
2. Place nuts in a food processor and process until finely chopped. Remove and place in a mixing bowl with the breadcrumbs.
3. Mix butter and sugar together in a food processor until well blended. 
4. Add eggs, one at a time, and mix until just blended. Scrape the sides of the processor bowl as needed.
5. Add melted chocolate.  Mix briefly. 
6. Pour mixture into a mixing bowl with nuts and breadcrumbs. Mix well. Pour into the prepared pan.
7. Bake in preheated oven for 25-30 minutes, or until the center is slightly firm to the touch.
8. Cool to room temperature on a cooling rack.  Remove cooled cake from pan and place on the cooling rack over a tray. 

Making the glaze

1. Melt chocolates and butter together over very low heat.  Set aside to cool 2-3 minutes, so the glaze will thicken slightly. 
2. Pour glaze over cake (on the wire cooling rack) spreading with a spatula to cover evenly. Set aside to allow glaze to thicken.
3. Serve at room temperature.

*Five ounces is about ½ cup plus 2 tablespoons