Five Food Finds about Pecan Torte:

• If the body does not get enough zinc, it may have difficulty producing testosterone – a key hormone in initiating sexual desire in both men and women. Pecans provide nearly 10 percent of the recommended Daily Value for zinc.

• It would take 11,624 pecans, stacked end to end, to reach the top of the Empire State Building in New York City.

• Texas adopted the pecan tree as its state tree in 1919. In fact, Texas Governor James Hogg liked pecan trees so much that he asked if a pecan tree could be planted at his gravesite when he died.

• Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S. Albany hosts the annual National Pecan Festival, which includes a race, parade, pecan-cooking contest, the crowning of the National Pecan Queen and many other activities.

• Pecan trees usually range in height from 70 to 100 feet, but some trees grow as tall as 150 feet or higher. Native pecan trees – those over 150 years old – have trunks more than three feet in diameter.

Chocolate Pecan Torte

  Prep           Cook             Yield

15 m               25 m                 12

INGREDIENTS

• 1/4 cup toasted pecans
• 3 tablespoons all-purpose flour
• 3 ounces 70% bittersweet chocolate, finely chopped
• 1/2 cup natural unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup boiling water
• 2 egg yolks
• 1 tablespoon rum or bourbon
• 4 egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 2 teaspoons powdered sugar

DIRECTIONS

1. Position rack in lower third of the oven and preheat to 375°F. Grease the bottom and sides of a 9-inch round springform pan and line with parchment.

2. Pulse pecans with flour in food processor until finely ground. Set aside. In large bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water. Whisk until chocolate is melted. Whisk in yolks and rum. Set aside.

3. Combine egg whites with cream of tartar in mixing bowl. Beat on medium until soft peaks form. Gradually sprinkle in rest of sugar; beat on high until stiff but not dry. Whisk flour and pecans into mixture. Fold about 1/4 of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape batter into prepared pan; level the top.

4. Bake 20-25 minutes or until toothpick comes out with a few moist crumbs clinging to it. Cool in pan, on a rack. The cake will sink in the center. Slide a small knife around inside of pan to detach cake. Invert cake; remove pan and paper liner. Turn right side up on platter, or leave cake on pan bottom and place on platter. To serve, sieve on powdered sugar; top with Classic Whipped Cream, if desired.