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Coconut-Pecan Chocolate Torte
This simple but delicious torte combines the texture of coconut, the nutty taste of pecans and the deep, strong flavor of bittersweet chocolate. The result is an elegant dessert that will appeal to any gourmet chocolate lover.
Ingredients:
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup sugar
- 3 eggs
- 5 oz. bittersweet chocolate, melted
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup finely chopped pecans
- 1/4 cup sweetened coconut flakes
- Bittersweet Glaze (recipe follows)
- Additional chopped pecans (optional)
Directions:
Heat oven to 350°F. Line 9-inch round baking pan with foil; grease foil.
Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; beat well. Add flour, pecans and coconut; beat well. Spread in prepared pan.
Bake 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Using foil, lift from pan. Refrigerate until firm. Place serving plate on top of torte; invert. Peel off foil.
Glaze with Bittersweet Glaze. Garnish with additional pecans, if desired. Refrigerate until 15 minutes before serving. Cover; refrigerate leftover torte.
Makes 10 to 12 servings.
Bittersweet Glaze:
Combine 3 oz. bittersweet chocolate, 3 tablespoons butter or margarine and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in 1/2 teaspoon vanilla extract. Transfer to small bowl. Gradually beat in 1/2 cup powdered sugar. Cool slightly. Makes about 3/4 cup glaze.