Ingredients for Jack Daniel S Chocolate Pecan Torte
- 1 cup (2 sticks, 227g) unsalted butter
- 8 ounces (227g) dark chocolate
- Granulated Sugar
- Cocoa Powder
- 4 large eggs
- Jack Daniels Whiskey
- Pecan Halves
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How to Make Jack Daniel S Chocolate Pecan Torte
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt 8 ounces (227g) of dark chocolate and 1 cup (2 sticks, 227g) unsalted butter together in a double boiler or microwave in 30 second intervals, stirring until smooth.
- In a large bowl, using a paddle attachment, beat together 1 ½ cups (300g) granulated sugar, ¾ cup (60g) unsweetened cocoa powder, ½ cup (118ml) Jack Daniel's whiskey, and 4 large eggs until light and fluffy.
- Gradually add the melted chocolate mixture to the wet ingredients, mixing until just combined.
- Gently fold in 1 cup (100g) pecan halves.
- Pour batter into the prepared pan.
- Place the pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The internal temperature should reach 170°F (77°C).
- Let the torte cool completely in the pan before removing the sides of the springform pan. Refrigerate for at least 2 hours to allow it to set.
- Serve chilled or at room temperature. Optional: Garnish with fresh berries or a drizzle of caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
147g
Fat
120g
Carbs
17g
