Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze

TORTE:.

Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).

Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.

Stir in melted chocolate.

Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).

Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.

Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.

RASPBERRY/STRAWBERRY CREAM FILLING:.

Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.

Beat in 1/3 cup preserves.

DOUBLE CHOCOLATE GLAZE:.

In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).

Cool until it thickens slightly but is still pourable.

ASSEMBLY:.

Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.

Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.

Enjoy!