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La Belle Cuisine - More Chocolate Treats

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"To cook is to create. And to create well...
is an act of integrity, and faith."

Mocha Cinnamon Pecan Torte

"I feel the end approaching. Quick, bring me my dessert,
coffee and liqueur."
~ Brillat-Savarin's great aunt Pierette

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“In the beginning, the Lord created chocolate, and he saw
that it was good. Then he separated the light from the
dark, and it was better.”
~ Unknown

Mocha Cinnamon Pecan Torte
G & E Courtyard Grill, New Orleans
Gourmet Archives

Crust:
1 1/2 cups crushed vanilla wafers
(about 45 cookies)
1/3 cup Dutch-process unsweetened
cocoa powder
1/3 cup confectioner's sugar
6 tablespoons unsalted butter, melted

Filling:
1 1/2 cups unsalted butter
3 ounces unsweetened chocolate,
chopped fine
4 tablespoons brewed espresso
1 1/2 cups dark brown sugar,
firmly packed
3 cups dark corn syrup
1 cup Dutch-process unsweetened
cocoa powder
1/4 teaspoon cinnamon
1/3 cup cornstarch
1/2 cup Marie Brizard's chocolate liqueur
[or chocolate liqueur of your choice]
8 large eggs, beaten
1 tablespoon vanilla extract
3 1/2 cups pecan halves, chopped coarse

Whipped cream as an accompaniment

For the crust:  In a bowl whisk together vanilla wafers, cocoa powder, and confectioner's sugar. Add the 6 tablespoons butter and combine the mixture well. Press mixture onto the bottom of a 10-inch springform pan, bake it 10 minutes at 350 degrees F. and let it cool.
For the filling:  In a large saucepan combine butter, chocolate, espresso, brown sugar, corn syrup, cocoa powder and cinnamon and cook mixture
over moderate heat, stirring occasionally, until chocolate is melted and
mixture is smooth. In a small bowl dissolve cornstarch in chocolate liqueur
and stir cornstarch mixture into butter mixture. Bring the mixture to a boil
and simmer it, stirring, for 20 minutes. In a bowl whisk together the eggs
and vanilla, remove butter mixture from heat and add the egg mixture in a stream, whisking. Add the pecans and whisk the filling until it is combined
well. Pour the filling into prepared crust and bake the torte 15 minutes at
400 degrees F. Reduce temperature to 350 degrees F. and bake 30 to 40
minutes more, or until it is set. Let the torte cool in the pan on a rack for
30 minutes, remove side of pan and chill the torte for at least 3 hours or
overnight. Serve with whipped cream.

Featured Archive Recipes:
Chocolate Espresso Torte
Chocolate Torte with Chunky
Espresso Mousse
Mocha Brownie Torte
Mocha Hazelnut Torte
Mocha Marjolaine (Alice Medrich) 
Mocha Pecan Torte (Cocolat)
Molten Chocolate (Thomas Keller)
Triple Mocha Squares
White Chocolate Mocha Napoleons