Pecan Torte

Ingredients

• Servings: 1
• cake:
• 6 egg whites
• 1/2 cup all-purpose flour
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 cups ground pecans
• 6 egg yolks
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon instant coffee granules
• mocha cream filling and frosting:
• 1 teaspoon instant coffee powder
• 1 tablespoon boiling water
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1/2 cup pecan halves for garnish

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 8-inch round cake pans.
• beat egg whites in mixing bowl until medium-stiff peaks form; set aside. sift together flour and cocoa powder; whisk in ground pecans and set aside.
• in a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. fold yolk mixture into egg whites. gently fold in flour, cocoa, and pecan mixture. spread batter into prepared pans.
• bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. let cakes cool slightly, then remove from pans to cool completely on wire racks.
• to make mocha cream: dissolve 1 tablespoon coffee granules in boiling water. cool. beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. mix in cooled coffee.
• fill and frost cake with mocha cream and garnish with pecan halves. keep refrigerated until ready to serve.