CHOCOLATE AND PECAN TORTE:

INGREDIANTS:

DARK EATING CHOCOLATE -200 GM
BUTTER -150 GM
EGS ,SEPERATED -5
CASTER SUGAR -165 GM
PECAN MEAL -150 GM

METHOD:

PRE HEAT OVEN TO MODERATE[180C-190C].GREASE DEEP 22CM –ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

STIR CHOCOLATE AND BUTTER IN SMALL SAUCE PAN OVER LOW HEAT UNTIL SMOOTH;COOL 10 MINUTES.

BEAT EGG YOLKS AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY.TRANSFER TO LARGE BOWL;FOLD IN CHOCOLATE MIXTURE AND PECAN MEAL.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD INTO CHOCOLATE MIXTURE,IN TWO BATCHES.POUR MIXTURE INTO PAN;BAKE ABOUT 55 MINUTES.STAND CAKE 15 MINUTES;TURN,TOP-SIDE UP.ONTO BAKING PAPER-COVERED WIRE RACK TO COOL.

MEANWHILE ,MAKE GANACHE BY BRINGING CREAM TO A BOIL IN SMALL SAUCEPAN.REMOVE FROM HEAT;ADD CHOCOLATE,STIR UNTIL SMOOTH.

POUR GANACHE OVER CAKE ;REFRIGERATE CAKE 30 MINUTES BEFORE SERVING.