The chocolate glaze takes time to cool; have it ready before assembling the torte. This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.
Recipe information
Yield
Makes one 9-inch torte
Ingredients
Coconut-Pecan Filling
Ganache Glaze
Preparation
Step 1
Preheat the oven to 350°F. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place the chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
Step 2
Sift together the flour and salt; set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Divide the batter between the 2 pans, using an offset spatula to distribute the batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer the pans to a wire rack to cool completely before unmolding.
Step 3
Place 1 layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on the top layer to evenly distribute the filling to the edges. Using a metal spatula, smooth the filling flush with the sides of the cake. Refrigerate until ready to glaze.
Step 4
Carefully transfer the torte off the cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over the cake to fully coat it, shaking the pan gently to help spread the ganache, if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to the glaze.
Step 5
Pour the remaining glaze over the torte, allowing excess to drip off the sides. If the top is not smooth, gently shake the pan or run an offset spatula quickly over the surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off the wire rack and onto a serving platter.
Coconut-Pecan Filling
Step 6
Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
Step 7
Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
Step 8
Remove from heat, and stir in the coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
Ganache Glaze
Step 9
Chop the chocolate finely using a serrated knife; place in a large heatproof bowl.
Step 10
Bring the cream to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir the chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes but up to 1 hour, depending on the temperature of the room.
