CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
Steps:
- FOR CAKE: Preheat oven to 375°. Butter 4 9-inch round cake pans. Line bottoms with parchment; butter parchment. Using electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, then pecans. Divide batter among prepared pans. Bake until tester comes out fudgy, about 22 minutes (top may crack) Cool in pans on racks 5 minutes. Invert onto racks. Cool layers completely. (Can be prepared up to 2 days ahead. Wrap each layer separately with plastic and refrigerate.) FOR BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set. (Can be prepared 2 days ahead) Soften to room temperature. FOR CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until thickened slightly but still pourable. TO ASSEMBLE: Arrange one layer bottom side up on platter. Spread 2/3 cup Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 HOURS. Cut edges of cake with serrated knife to even. Pour glaze over cake; smooth over sides and top. (Can be prepared 1 day ahead and refrigerate) Arrange strawberries around edge of torte. Let stand at room temperature 1 hour before serving.
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