Chocolate Pecan Torte
DECADENT DARK Chocolate Pecan TORTE with Chocolate ESPRESSO Mousse
If chocolate is your love language, this dessert is for you!
There are certain recipes that live a whole life alongside you. This chocolate pecan torte recipe is one of mine - discovered in childhood, refined over the years, and pulled out whenever the occasion calls for something truly indulgent. It’s the kind of dessert that feels special the moment it hits the table, whether for a holiday gathering, a birthday celebration, or an intimate dinner party at home.
I still remember how this torte recipe found its way into our kitchen. Two local authors in Indianapolis were hosting an event at our neighborhood library, and my mom came home with copies of both of their cookbooks - one dedicated to bread puddings, and the other (the one this chocolate pecan torte originates from) devoted entirely to coffeetime indulgences. The kinds of desserts best enjoyed slowly, with a warm cup in hand. Little did my childhood self know that this would one day become my favorite category of treat.
Somehow, among all the tempting recipes in that book, this chocolate pecan torte is the one we chose to make first. Which I guess kind of makes sense given that chocolate is our family’s love language. And this one certainly didn’t disappoint. As the full-blown chocoholic that I am, it was love at first bite.
Rich, layered, and unapologetically decadent, this chocolate pecan torte feels celebratory without being over the top. It’s elegant enough for a holiday dessert table, yet intimate enough for a Valentine’s Day dinner at home. Indulgent without being fussy. Deeply chocolatey without being overly sweet. Layers that feel luxurious from the very first bite.
A buttery pecan crust lays the foundation, followed by silky chocolate ganache, then a light yet decadent chocolate espresso mousse, and a cloud of softly whipped cream to finish it off. Every bite is nutty, chocolate-forward, and deeply satisfying - the kind of dessert that doesn’t need embellishment, just a quiet moment and a good cup of coffee to savor it.
Whether you’re searching for a show-stopping holiday dessert, a romantic chocolate dessert for Valentine’s Day, or simply an excuse to make something divinely decadent and beautiful, this chocolate pecan torte delivers.
Why You’ll Love This Chocolate Pecan TORTE
Perfect for Special Occasions: Rich and decadent and naturally elegant, no complicated decorating required, making it ideal for holidays, Valentine’s Day, or elegant dinner parties
Make-ahead Friendly: Can easily be made days in advance, keeps well in the fridge or freezer and can also be prepared in stages for stress-free entertaining
Layered Texture: Crunchy pecan crust, smooth ganache, airy mousse, and soft whipped cream
Deep Chocolate Flavor: Enhanced with espresso for added depth and richness
Ingredients You Need to Make This Chocolate Pecan Torte
Raw pecans (for the pecan crust)
Dark brown sugar (adds deep molasses flavor)
Fine sea salt
Unsalted butter (however, salted also works well)
Dark chocolate (60–70% cacao recommended, but feel free to use 80% or higher, or even unsweetened dark chocolate)
Heavy cream
Instant espresso powder (not instant coffee)
Large eggs
Vanilla bean paste or pure vanilla extract
Powdered sugar (for sweetened whipped cream, optional)
Maldon sea salt flakes (for finishing, optional)
How to Make Chocolate Pecan TORTE
This chocolate pecan torte comes together in layered stages, each one adding depth and richness. While it does require a bit of time and patience, each step is actually quite easy and simple-
1. Prepare the Pecan Crust
Pulse the pecans with brown sugar and salt, then blend with melted butter until the mixture resembles damp sand. Press firmly into your tart pan and bake until fragrant and set.
2. Make the Chocolate Ganache
Melt dark chocolate and butter, then add in heavy cream. Stir until smooth and glossy, then pour into the cooled crust. Let it set until firm.
3. WHIP UP THE Chocolate ESPRESSO Mousse
Whip butter and sugar, then incorporate the eggs, vanilla, and salt until smooth and airy before adding in the melted chocolate and espresso powder. Spread gently over the ganache.
4. CHILL AND Finish with Whipped Cream
Refrigerate until fully set. Top with softly whipped cream and, if desired, a sprinkle of flaky sea salt, chopped toasted pecans or shaved chocolate before slicing.
PRO Tips for the Best Chocolate Pecan TORTE
Use the highest quality dark chocolate, butter, eggs and cream you are able to - it makes all the difference in a dessert like this.
The darker the chocolate you use, the better, in my opinion! I like to use anything from 70% dark all the way to unsweetened. Because this dessert is so rich and decadent, I find that the darker chocolate works best to offset some of that sweetness.
Don’t skip toasting the pecans! I know it’s tempting, but this small extra step brings so much more warmth and rich, nutty flavor to the dessert.
For the chocolate espresso mousse- be sure that your eggs are at room temperature. You’ll also want your butter to be room temperature, soft enough to whip easily, but not so soft that it curdles the mixture. I recommend leaving it out on the counter for about 30 minutes before making the mousse. The mousse is easy to make but can be finicky with the wrong temperature of ingredients and/or over-mixing.
Chilling between each step can seem like a waste of time, but it helps to keep clean, distinct layers as you build out the torte.
Make It Ahead / Storage
Assemble ahead: The tart (without whipped cream) can be made 4-5 days in advance. Keep it covered in the refrigerator. It also stores well in the freezer, it will just need a bit more time to defrost before serving.
Whipped cream: Add right before serving for best texture.
Leftovers: Store tightly covered in the refrigerator for up to a week.
Freezing: You can freeze the tart without whipped cream for up to 1 month. Thaw overnight in the fridge, or for 2 hours at room temperature, and add fresh whipped cream just before serving.
FAQ
Q: Is this gluten-free?
A: Yes! This recipe is naturally gluten-free since the crust is made from pecans.
Q: Can I substitute a different kind of nut for the pecans?
A: While I’ve never personally used anything different, I think this be absolutely delicious and work really well with hazelnuts.
Q: Can I substitute the espresso powder for a different flavor?
A: While the espresso flavor isn’t over-the-top, it definitely helps to enhance the flavor of the chocolate and the overall torte. However, if coffee isn’t quite your thing, you can omit the espresso completely, or replace it with a coffee liqueur for a fun twist, or try orange liquor or the zest of 1 orange for a different flavor profile completely.
Q: Can I use milk chocolate instead of dark chocolate?
A: I wouldn’t recommend it as the tart will be much sweeter and less rich, but you can do it. If you do use milk chocolate, I would recommend cutting back on the sugar by at least 1/4 cup to balance it out some of the sweetness.
Q: How do I get clean slices?
A: Chill the tart well before slicing. Use a hot, clean knife wiped between cuts for the cleanest edges.
Q: Can I make mini tarts instead of one large tart?
A: Yes, this recipe scales nicely for individual tart pans or tartlets. I’ve made 1/4 of the recipe and baked it in two mini tart pans for the perfect dessert for two moment.
IF CHOCOLATE IS YOUR LOVE LANGUAGE, you’ll love these desserts, too:
If you’re looking for more decadent chocolate desserts to enjoy, here are a few of my favorites:
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make this CHOCOLATE PECAN TORTE please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!
Also, don’t forget to pin this recipe for later and share it with your fellow chocolate lovers.
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CHOCOLATE PECAN TORTE
Ingredients
- 2 ½ cups pecans
- ½ cup dark brown sugar
- ¼ teaspoon salt
- 8 tablespoons butter
- 8 ounces dark chocolate, chopped
- 4 tablespoons butter
- 1 cup heavy cream
- 2 ounces dark chocolate, chopped
- 1 tablespoon instant espresso coffee powder
- 1 cup unsalted butter, room temp, cut into tablespoons
- 1 ½ cups dark brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla bean paste/extract
- ¼ teaspoon salt
- 1 cup heavy cream, chilled
- 1 tablespoon vanilla bean paste/extract
- ¼ cup powdered sugar, optional (if you prefer sweetened cream)
- Maldon salt flakes
- Shaved dark chocolate
- Chopped toasted pecans
Instructions
- Set aside an ungreased 9-inch tart pan or a springform pan (you want a pan with a removable bottom). Preheat oven to 350 degrees.
- Lightly toast the pecans on an unlined baking sheet for 6-8 minutes, or just until they start to brown. Set aside and allow them to cool slightly.
- While the pecans are toasting, melt the butter over medium low heat until it is brown and a bit nutty. Set aside to cool.
- Finely chop the pecans. I like to use a food processor for this step and pulse the nuts for about 20-30 seconds/pulses, but you can also just chop with a good ol’ fashioned knife. You want the nuts to be really fine, but not so fine that it’s like flour.
- Once the nuts are chopped, combine them in a bowl along with the ½ cup brown sugar, ¼ teaspoon salt and brown butter. Firmly press the mixture into the bottom of the pan. Freeze for 10 minutes, until firm, then bake in the preheated oven on the middle rack for 15 minutes. If using a springform pan, you can cover the outside of the pan with foil to prevent any possible butter leakage from the seam.
- Remove from the oven and set aside to cool completely. I like to cool mine in the refrigerator as it helps it firm up even more.
- In a medium-sized saucepan set over low heat, melt the 8 ounces of chocolate with 4 tablespoons of butter, stirring until smooth. Remove from the heat and gradually stir in 1 cup of heavy cream. Spread evenly over the crust. Refrigerate until chilled and until firm.
- In a medium-sized saucepan (I use the same pan I used for the ganache) set over low heat, melt the 2 ounces of chocolate with the 1 tablespoon of instant espresso powder, stirring until smooth. Remove from the heat.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also do this step using a hand mixer and a large bowl), cream together the 1 cup butter and 1 ½ cups brown sugar, on medium-high speed, until light and fluffy. This will take a few minutes. Then add the eggs, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as necessary. The mixture should be really fluffy and glossy, kind of like frosting, once it’s fully mixed.
- With the mixer turned to low speed, gradually add in the melted chocolate and espresso powder mixture along with the 1 tablespoon vanilla bean paste/extract and
- ¼ teaspoon salt. Beat until smooth and well combined.
- Spread the mousse over the chilled ganache and crust. Carefully and loosely cover the top (I use a kitchen towel but you can use parchment paper or plastic wrap) and chill for a few hours or overnight.
- Before serving, remove the rim of the pan and transfer to a serving plate.
- Whip 1 cup heavy cream with 1 tablespoon vanilla bean paste on medium speed until soft peaks form. I like to use chilled cream and a chilled bowl for best results.
- Because the dessert is already so sweet and decadent, I like to serve mine with unsweetened whipped cream. However, if you like you’re cream sweetened, you can add ¼ cup powdered sugar while you’re whipping it.
- Slice and serve topped with whipped cream and any optional toppings of your choice.
Notes
TO STORE
Cover remaining torte and store in the fridge or freezer.
MAKE AHEAD
This can be made 4-5 days ahead and kept, covered, in the fridge until ready to serve.
It will also keep for up to a month in the freezer if well covered.
Nutrition Facts
Calories
854Fat
68 gSat. Fat
34 gCarbs
58 gFiber
5 gNet carbs
53 gSugar
47 gProtein
8 gSodium
239 mgCholesterol
178 mgThis information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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