Pecan Torte w/ Black Cherry Glaze & Mocha Buttercream Frosting
Makes about 8 servings.
1-1/2 cups pecans
1/3 cup gf flour
8 Tablespoons unsalted butter, softened
2/3 cup sugar
6 large eggs, separated
1 teaspoon vanilla
1/8 teaspoon salt
For black cherry glaze:
1-1/2 teaspoons unflavored gelatin
1 Tablespoon water
1 cup black cherry jam
3-1/2 ounces bittersweet chocolate
2 large egg whites, at room temperature
1/8 teaspoon salt
2/3 cup sugar
1/3 cup water
2 sticks (16 Tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon vanilla
1 Tablespoon instant espresso powder
For chocolate glaze:
1-1/2 ounces bittersweet chocolate
1 Tablespoon unsalted butter
Make cake layers:
Preheat oven to 350°F.
Butter a 15x10" baking pan and line bottom with parchment paper. Butter top of parchment paper; set aside.
Place pecans in a food processor and pulse until finely chopped. Transfer nuts to a bowl and stir in 1/3 cup gf flour.
In a large bowl, beat 8 tablespoons of butter along with 1/3 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Stir in nut mixture.
In a separate bowl, beat egg whites until soft peaks form. Add remaining 1/3 cup sugar and continue to beat until stiff peaks form. Stir a quarter of the egg whites into batter to lighten. Fold in remaining egg whites gently until just combined.
Spread batter evenly into prepared baking pan. Bake in center of oven for 25-30 minutes or until a toothpick inserted into center of cake comes out clean. Cool cake in pan, on a rack.
Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
Re-invert cake onto a cutting board. Using a sharp knife, trim about 1/4" from each side of cake. Cut the cake into 3 equal sections, about 4-1/2" X 9".
Line baking sheet with parchment paper and transfer cake sections to baking sheet, arranging side by side so that they touch.
Make black cherry glaze:
Sprinkle gelatin over water in a small bowl; stir. Let stand for 1 minute.
Heat black cherry jam in a double boiler set over simmering water, until warm. Add the gelatin mixture and stir until dissolved. Remove double boiler from heat and let cool, stirring occasionally.
Spread black cherry glaze over cake layers and chill until set, about 1 hour.
Make mocha buttercream frosting:
Melt 3-1/2 ounces chocolate in a double boiler set over simmering water, stirring occasionally. Remove double boiler from heat and let cool.
In a large bowl, combine egg whites and salt; set aside.
In a small bowl, combine instant espresso powder with 1/2 teaspoon water; set aside.
In a small saucepan combine 2/3 cup sugar and 1/3 cup water. Bring to a boil over medium-high heat. Wash down sides of pan with a pastry brush dipped in water.
When syrup reaches a boil, start beating egg whites on medium-high speed until frothy. Reduce speed to medium and continue to beat until soft peaks form.
Meanwhile, place a candy thermometer into the syrup and when it reaches 238-242°F remove from heat and transfer to a pyrex
1 cup measure. Slowly pour the hot syrup in a thin steady stream down the side of bowl containing egg whites, beating constantly at high speed. Beat, scraping down sides of bowl with a rubber spatula, until meringue is cool to touch, about 5-6 minutes. (Make sure that meringue is cool before proceeding.)
With mixer on medium speed, gradually add butter, 1 piece at a time, beating well after each addition. Continue to beat until butter is incorporated and mixture is smooth. Add vanilla, chocolate and espresso mixture; beat 1 minute more or until just incorporated.
Chill buttercream frosting for about 10-15 minutes.
Make chocolate glaze:
In a double boiler set over simmering water, combine 1-1/2 ounces of chocolate with 1 tablespoon unsalted butter. Stir occasionally until chocolate is almost completely melted. Remove from heat and continue to stir until smooth. Set aside.
Place 1 cake layer, glazed side up, on a cake platter and spread with 1/3 cup buttercream frosting. Top with a second cake layer, glazed side up, and spread with 1/3 cup buttercream frosting. Top with third cake layer, glazed side up. Spread top evenly with chocolate glaze. Let chill for 10 minutes.
Frost sides of cake with about 1 cup of buttercream frosting.
Transfer remaining buttercream frosting to a pastry bag. Pipe a decorative border around top edge of cake.
Cut into slices and serve.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
The glazed cake layers can be made 1 day ahead of assembling and chilled, covered loosely with plastic wrap (use toothpicks to hold wrap away from glaze).
The buttercream can be made up to 1 week ahead and chilled, covered or even frozen for up to 1 month. Bring to room temperature (do not use the microwave to defrost). Beat with an electric mixer before using.
The cake can be assembled 1 day ahead and chilled in a cake keeper. Bring to room temperature before serving.