FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, softened (100 g)
2 to 3 tablespoons cold water
FOR THE FILLING
3 large eggs
1 cup Karo syrup (240 ml)
1 teaspoon vanilla extract
1 cup confectioners' sugar (180 g)
2 tablespoons unsalted butter or margarine, melted
60 grams dark chocolate chips, chopped
1 cup pecan halves, toasted (115 g)
1/2 cup heavy cream, whipped (120 ml)
FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, softened (100 g)
2 to 3 tablespoons cold water
FOR THE FILLING
3 large eggs
1 cup Karo syrup (240 ml)
1 teaspoon vanilla extract
1 cup confectioners' sugar (180 g)
2 tablespoons unsalted butter or margarine, melted
60 grams dark chocolate chips, chopped
1 cup pecan halves, toasted (115 g)
1/2 cup heavy cream, whipped (120 ml)
MAKE THE CAKE: In a large bowl, combine the flour and salt
Add the butter and mix with two forks until it forms a crumbly mixture
Gradually add the cold water, 1 tablespoon at a time, mixing until just combined
Mix lightly until the batter is moist and no longer sticks to the sides of the bowl
Shape into a ball and place on a floured surface, about 28 cm in diameter
Cover with plastic wrap and let rest for 15 minutes
Bake in a preheated oven at 200°C (quente) for 15 minutes
Avoid overbaking
Let cool completely
MAKE THE FILLING: In a medium bowl, whisk together the eggs, Karo syrup, vanilla extract, confectioners' sugar, and melted butter
Mix until smooth
Add the dark chocolate chips and pecan halves, mixing gently
Spread over the cooled cake
Bake in a preheated oven at 170°C (medium) for 35 minutes or until the filling is set
Remove from the oven and let cool completely
Frost with whipped cream and decorate as desired
Chill in the refrigerator for at least 1 hour before serving
Serve chilled
(450 calories per serving)
OBS.: 1
When measuring the confectioners' sugar, press it firmly into the cup
2
This tort can be baked in a standard cake pan without an outer ring
Prepare two strips of parchment paper, folding them multiple times to create a reinforced edge
Place the strips, in a cross pattern, on the bottom of the cake pan before adding the batter, leaving a small border around the edges
To remove from the pan, simply pull the strips out.
