Mocha Pecan Torte This pecan torte recipe gets a double dose of java goodness by way of coffee liqueur in both the torte recipe filling and the mocha glaze. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 13, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Cool Time: 2 hrs Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup butter 1 ⅓ cup semisweet chocolate pieces 6 eggs 1 cup sugar 1 ½ cup pecans, toasted 1 cup sifted unsweetened cocoa powder ¼ cup coffee liqueur or strong coffee 1 recipe Mocha Glaze (see below) 2 ounce white baking bar, melted ¾ cup chopped pecans, toasted Mocha Glaze 6 tablespoon butter 1 tablespoon light-colored corn syrup 6 ounce package (1 cup) semisweet chocolate pieces 2 tablespoon coffee liqueur or strong coffee Directions Grease a 9-inch springform pan; line bottom with parchment paper. Grease paper; dust with flour. Set aside. In a small heavy saucepan combine butter and chocolate. Stir over low heat till melted and smooth; set aside. Place eggs and sugar in a blender container or food processor bowl. Cover and blend or process until smooth. Add nuts. Blend or process about 1 minute or until nearly smooth. Add melted chocolate mixture, cocoa powder, and liqueur; blend or process just until combined. Spread batter evenly in the prepared pan. Bake in a 350 degrees F oven for 35 to 40 minutes or until sides are puffed and set about 2 inches in from edge of pan. Place cake on a wire rack; cool thoroughly. Loosen sides of cake; remove sides of pan. Invert cake onto rack. Remove parchment paper. Place rack with cake on baking sheet. Pour warm Mocha Glaze over cake, covering top and sides. Pour melted baking bar into a plastic storage bag. Snip one corner of the bag to make a small opening. Starting at center of cake, pipe a spiral to the outer edge. Draw 8 to 10 lines with a toothpick from center of cake to edge at regular intervals to achieve a spider web effect. If necessary, chill cake until glaze is partially set but still sticky (5 to 10 minutes). Press nuts onto sides of cake. Transfer cake to plate and refrigerate. Makes 12 to 16 servings. Mocha Glaze In a medium heavy saucepan heat 3 tablespoons butter and 1 tablespoon light-colored corn syrup over low heat, stirring occasionally until butter melts. Add one 6-ounce package (1 cup) semisweet chocolate pieces; stir till melted and smooth. Remove from heat. Add 3 tablespoons butter and 2 tablespoons coffee liqueur or strong coffee; whisk until smooth. Rate it Print Nutrition Facts (per serving) 397 Calories 30g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 397 % Daily Value * Total Fat 30g 38% Saturated Fat 13g 65% Cholesterol 101mg 34% Sodium 162mg 7% Total Carbohydrate 28g 10% Total Sugars 22g Protein 5g Calcium 80.8mg 6% Iron 1.6mg 9% Potassium 137mg 3% Folate, total 12.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.