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Butter Pecan Blackout Torte CARLA HALL

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Carla’s dessert inspired by her trip over the Brooklyn Bridge is a sure fire winner!

ingredients
BUTTER PECAN BLACKOUT TORTE
1 stick unsalted butter (plus 1 tablespoon to grease pan)
1/3 cup Dutch process unsweetened cocoa powder (plus additional for dusting pan)
1 cup flour
3/4 teaspoon baking powder
1 teaspoon Kosher salt
2/3 cup light brown sugar
2 large eggs (plus 1 egg yolk)
2 teaspoons vanilla extract
1/3 cup buttermilk
1/4 cup sour cream
TO ASSEMBLE:
cooking spray (to grease)
3 pints butter pecan ice cream (removed from container, sliced into 1-inch thick rounds)
1/2 cup pecans (toasted, chopped, to garnish)
CHOCOLATE GANACHE:
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces bittersweet chocolate (chopped into small bits)
1/2 teaspoon vanilla extract

directions
Preheat the oven to 350ºF. Grease a 9-inch springform pan with 1 tablespoon butter and dust with cocoa powder.
In a large bowl add the cocoa powder, flour, baking powder and salt and whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat until light and fluffy, about 4 minutes. Add the eggs and egg yolk, one at a time, mixing until incorporated. Add vanilla extract and mix until combined.
Add half of the flour mixture, then buttermilk and sour cream, and end with the flour mixture. Mix until just combined, being careful not to overmix. Remove to the springform pan and bake for 25-30 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan. Remove from the pan and allow to cool completely on a wire rack.
Slice the cake in half, widthwise. Freeze the layers for 10 minutes.
To Assemble: Using the same 9-inch springform pan, flip the bottom insert of the springform pan over and lock into place for a clean surface. Add a layer of cake. Arrange the slices of ice cream on top of the cake, using a spatula to smooth the top. Add the second layer of cake. Cover with plastic and place in the freezer for 4 hours or overnight.
For the Chocolate Ganache: In a small saucepan, combine the corn syrup and heavy cream and bring to a simmer over medium heat. Add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.
To Serve: Remove the ring of the springform pan. Pour the chocolate ganache over the cake. Smooth the tops and sides of the cake with an offset spatula. Garnish with a row of crushed pecans on the right side of the cake. Slice and serve.
Tip: Place your knife under hot water to easily slice the cake into pieces!

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