Prepare to be seduced by the most decadent dessert that will make your taste buds dance and your guests swoon! The Upside Down Chocolate Pecan Torte is not just a cake—it's a culinary masterpiece that transforms the ordinary into extraordinary. Imagine a rich, velvety chocolate cake with a stunning caramelized pecan topping that reveals itself in a dramatic flip, creating a show-stopping dessert that's as delicious as it is Instagram-worthy. Whether you're looking to impress at a dinner party or simply indulge in a luxurious treat, this torte promises to be your new favorite chocolate fantasy.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup dark chocolate, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly and lining the bottom with parchment paper.
- In a small saucepan, melt 1/4 cup of butter and spread it evenly across the bottom of the prepared cake pan. Sprinkle the chopped pecans uniformly over the melted butter.
- In a large mixing bowl, cream the remaining 1/4 cup of butter with granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Gradually add the melted dark chocolate to the butter-sugar mixture, mixing continuously until well combined and smooth.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour and salt. Gently fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
- Carefully pour the chocolate batter over the pecan layer in the prepared pan, ensuring an even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the torte cool in the pan for 10 minutes. Run a knife around the edges to loosen.
- Place a serving plate over the cake pan and quickly invert the torte. Carefully lift the pan, allowing the pecans to remain on top of the cake.
- Allow the torte to cool completely before slicing. Serve at room temperature, optionally garnished with additional chopped pecans or a dusting of powdered sugar.
Tips
- Use high-quality dark chocolate for the most intense flavor and smooth texture.
- Ensure all ingredients are at room temperature before mixing to create a more uniform batter.
- When melting chocolate, use a double boiler or low heat to prevent burning.
- Do not overmix the batter—mix just until ingredients are combined to keep the cake tender.
- Use parchment paper for easy cake removal and a perfect pecan layer presentation.
- Let the torte cool completely before inverting to allow the pecan caramel to set properly.
- For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store the torte in an airtight container at room temperature for up to 3 days.
- Toast the pecans lightly before adding to enhance their nutty flavor.
- Use a sharp knife dipped in hot water for clean, smooth slices when serving.
Nutrition Facts
Calories: 395kcal
Carbohydrates: 32g
Protein: 6g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
