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Categories:
bittersweet chocolate butter sugar eggs vanilla flour ground cinnamon ground cayenne pepper salt pecans chocolate chips cocoa powder ground cinnamon
Viewed: 47 - Published at: 2 years agoIngredients
- 5 ounces bittersweet chocolate, coarsely chopped (65%)
- 3/4 cup butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup pecans, toasted and finely chopped
- 1/4 cup chocolate chips (dark or milk) or 1/4 cup chopped chocolate (dark or milk)
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
Method
- Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
- In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
- Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
- Pour into prepared pan.
- Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
- Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.
