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How to Make Dark Chocolate Pecan Torte
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the boiling water and mix until the batter is smooth.
- Stir in the toasted pecans and chocolate chips.
- Pour the batter into the prepared springform pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the torte cool in the pan for 10 minutes before releasing the sides of the springform pan.
- Let the torte cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
155g
Fat
50g
Carbs
15g
