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Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipp Recipe

Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipp Recipe

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Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipp

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Ingredients:

Serving

Directions:

MAKE THE PECAN LAYER: Preheat oven to 350*F.
Lightly grease the bottom and sides of a 10 springform pan; line the bottom with a circle of waxed paper and grease the paper.
In a food processor, process the pecans, sugar, and salt until finely chopped.
In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
Freeze for 10 minutes, or until very cold.
Bake for 15 minutes, or until the edges begin to brown.
Cool completely on a wire rack.
Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
Stir in the butter until melted and well combined; stir in the corn syrup.
Transfer the mixture to a medium bowl; set over another bowl of ice water.
Stir the fudge until it has cooled and begins to thicken.
Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
While continuing to beat, gradually add the butter and mix until smooth.
Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
Loosen edges from sides of pan; remove sides.
Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
Place the torte, pecan-layer down, on an inverted 10 round cake pan.
Reserve 3/4 cup of the whipped cream mixture for garnish.
Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
Decoratively pipe reserved cream on individual servings.
Serve chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1083.09 Kcal (4535 kJ)
Calories from fat	870.03 Kcal
		% Daily Value*
Total Fat	96.67g	149%
Cholesterol	187.97mg	63%
Sodium	313.91mg	13%
Potassium	879.43mg	19%
Total Carbs	56.12g	19%
Sugars	36.47g	146%
Dietary Fiber	6.42g	26%
Protein	11.58g	23%
Vitamin C	0.9mg	1%
Vitamin A	0.3mg	11%
Iron	2.6mg	14%
Calcium	102.9mg	10%

Amount Per 100 g
Calories	512.97 Kcal (2148 kJ)
Calories from fat	412.06 Kcal
		% Daily Value*
Total Fat	45.78g	149%
Cholesterol	89.03mg	63%
Sodium	148.67mg	13%
Potassium	416.51mg	19%
Total Carbs	26.58g	19%
Sugars	17.27g	146%
Dietary Fiber	3.04g	26%
Protein	5.48g	23%
Vitamin C	0.4mg	1%
Vitamin A	0.2mg	11%
Iron	1.2mg	14%
Calcium	48.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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