Coffee Pecan Torte
|Toasted pecans||1 Cup (16 tbs) (250 Milliliter)|
|Butter||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Instant coffee granules||1 Teaspoon|
|Graham wafer crumbs||2 Cup (32 tbs) (500 Milliliter)|
|Sifted icing sugar||2 1⁄2 Cup (40 tbs) (625 Milliliter)|
|Instant coffee granules||2 Pound|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Semi sweet chocolate chips||8 Ounce|
|Shortening||3 Pound (45 Milliliter)|
Line base of 9-in (2.5 ML) springform cake pan with waxed or parchment paper; grease sides of pan.
Chop pecans finely; set aside.
Mocha Layer: In medium bowl set over saucepan of hot water, melt butter; stir in sugar, cocoa, instant coffee dissolved in hot water, and the egg.
Cook, whisking constantly, about 1 minute or until mixture is thickened and smooth.
Stir in graham wafer crumbs and 1/2 cup (125 mL) of the chopped pecans.
Pack mixture into prepared cake pan.
Place in freezer to cool.
Coffee Layer: In medium bowl, using electric mixer, beat butter until fluffy.
Gradually beat in icing sugar, instant coffee granules dissolved in hot water, the vanilla, salt and remaining chopped pecans.
Continue beating until mixture is fluffy.
Spread evenly over cooled mocha layer.
Cover torte and return to freezer at least 1 hour.
Cake can be prepared ahead up to this point.
Freeze for up to 1 month.
Chocolate Glaze: In medium bowl set over a saucepan of hot water, melt chocolate and shortening.
Stir until smooth.
To assemble: Remove torte from pan; place on piece of waxed paper.
Pour chocolate glaze evenly over torte, spreading smoothly over top and sides.
Once glaze has hardened, cover torte loosely with plastic wrap and refrigerate up to 24 hours.
(Torte can be stored in the freezer for up to 1 month.) Let cake stand at room temperature 1 hour before serving.