Best 8 Chocolate Pecan Ice Cream Torte Recipes

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Indulge in a symphony of flavors with our Chocolate Pecan Ice Cream Torte, a culinary masterpiece that combines the richness of chocolate, the crunch of pecans, and the velvety smoothness of ice cream. This extraordinary dessert features a decadent chocolate cake base, layered with creamy pecan ice cream, and topped with a luscious chocolate ganache. Experience an explosion of textures and flavors in every bite, as the crisp pecans add a delightful crunch to the smooth ice cream and rich chocolate. This tantalizing torte is perfect for any special occasion or as a sweet treat to satisfy your cravings. Elevate your dessert game with our Chocolate Pecan Ice Cream Torte and create a memorable dessert experience.

In addition to the main recipe, this article also offers variations to customize your torte. For those who prefer a gluten-free option, a detailed gluten-free chocolate cake recipe is provided. If you're looking for a dairy-free alternative, a delectable dairy-free pecan ice cream recipe is included. And for those who simply want to indulge in the creamy goodness of pecan ice cream, a standalone recipe is available. With these variations, you can tailor the torte to your dietary preferences and create a sweet treat that everyone can enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PECAN TORTE



Chocolate Pecan Torte image

This impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it's worth the effort. -Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 20

8 large eggs, separated
1-1/2 cups sugar, divided
1-1/2 cups ground pecans
2/3 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
2 teaspoons vanilla extract
CHOCOLATE FROSTING:
3 cups heavy whipping cream
1 cup confectioners' sugar
1/2 cup baking cocoa
2 teaspoons vanilla extract
CHOCOLATE GLAZE:
2 tablespoons baking cocoa
2 tablespoons water
1 tablespoon butter
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

Nutrition Facts : Calories 418 calories, Fat 25g fat (12g saturated fat), Cholesterol 169mg cholesterol, Sodium 209mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

NANA JOSé'S CHOCOLATE PECAN CAKE



Nana José's Chocolate Pecan Cake image

A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.

Provided by Joan Nathan

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional

Steps:

  • For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
  • Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
  • Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
  • For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

CARAMEL-PECAN MOCHA LAYER CAKE



Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

  • Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS



Mexican Chocolate Tart with Cinnamon-Spiced Pecans image

Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.

Categories     Food Processor     Chocolate     Egg     Dessert     Bake     Pecan     Spice     Chill     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 -10 servings

Number Of Ingredients 24

Pecans:
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
Crust:
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
Filling:
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream

Steps:

  • For pecans:
  • Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
  • For crust:
  • Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
  • For filling:
  • Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
  • Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

CHOCOLATE-PECAN TORTE



Chocolate-Pecan Torte image

Provided by Joyce Carol Oates

Categories     Food Processor     Mixer     Chocolate     Citrus     Dairy     Egg     Nut     Dessert     Bake     Vegetarian     Tree Nut     Pecan     Winter     Birthday     Party     Sour Cream     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 14

For cake layers:
2 1/2 cups pecans (about 10 ounces)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon fresh orange juice
4 large eggs
1 cup sugar
For filling:
1/2 cup well-chilled heavy cream
1 teaspoon finely grated fresh orange zest
For frosting:
6 ounces semisweet chocolate
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F. and butter two 8- by 2-inch round cake pans. Line each pan with a round of wax paper and butter paper.
  • Make cake layers:
  • In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste). Transfer mixture to a bowl and stir in orange juice. Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow. Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly. In another bowl with cleaned beaters beat whites until they hold stiff peaks. Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans. Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely. Carefully remove wax paper from bottoms of cake layers.
  • While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes. Cool nuts and chop.
  • Make filling:
  • In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
  • Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer. Put remaining layer, bottom side up, on filling.
  • Make frosting:
  • Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
  • Immediately spread frosting on top and side of torte and pat toasted pecans around side. Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
  • Serve torte chilled or at room temperature.

ICE CREAM TORTE



Ice Cream Torte image

Make and share this Ice Cream Torte recipe from Food.com.

Provided by PalatablePastime

Categories     Frozen Desserts

Time 2h50m

Yield 16 serving(s)

Number Of Ingredients 8

1 (15 ounce) package chocolate cookies, crushed (I used Oreos)
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened
1/2 gallon strawberry ice cream, softened
1 (16 ounce) jar hot fudge sauce
1 (16 ounce) jar strawberry ice cream topping
1 (8 ounce) carton whipped topping
fresh strawberry (optional)

Steps:

  • Set aside 1 cup of cookie crumbs.
  • Mix together remaining crumbs with melted butter.
  • Press mixture into the bottom of a large pan.
  • Spread vanilla ice cream evenly on top of crumb mixture.
  • Freeze pan for 30 minutes.
  • Spread warmed hot fudge evenly on top of vanilla ice cream.
  • Freeze pan for 30 minutes.
  • Spread strawberry ice cream evenly on top of fudge in pan.
  • Freeze for 30 minutes more.
  • Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
  • Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
  • Freeze for 30 minutes more before serving.

Nutrition Facts : Calories 628.1, Fat 26.8, SaturatedFat 15, Cholesterol 73, Sodium 401.3, Carbohydrate 92.7, Fiber 3, Sugar 41.4, Protein 8.2

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

DARK CHOCOLATE PECAN TORTE



Dark Chocolate Pecan Torte image

This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan

Provided by Marie Nixon

Categories     Bar Cookie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

6 ounces semi-sweet chocolate chips
1/3 cup unsalted butter
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 egg yolks
1/2 cup all-purpose flour
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons water
1 cup sifted confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Remove the side from an 8" springform pan.
  • Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
  • Attach side to bottom of the springform pan, making sure paper is secured to the pan.
  • Trim paper to just beyond edge of pan.
  • Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
  • Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
  • Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
  • Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
  • Beat with an electric mixer on medium speed until well mixed.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in flour and water on low speed, just until combined.
  • Stir in the 3/4 cup pecans.
  • Thoroughly wash beaters.
  • In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
  • Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
  • Carefully fold the remaining egg white mixture into the chocolate mixture.
  • Pour batter into prepared pan.
  • If using the springform pan, place it in a shallow baking pan on the oven rack.
  • If using the 9" baking pan, place it directly on the oven rack.
  • Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
  • Torte will not test done in center.
  • Top will have a sugary crust that will crack.
  • Remove springform pan from baking pan.
  • Cool cake in pan on wire rack.
  • Loosen edge of cake from pan.
  • Remove side of pan.
  • Invert onto serving plate.
  • Remove pan bottom.
  • Peel off paper.
  • If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
  • Peel off paper.
  • Cool.
  • Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
  • If desired, sprinkle top with chopped pecans.
  • Cover; refrigerate about 30 minutes or until glaze is set.
  • Chocolate Glaze.
  • In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
  • Microwave on 100 percent (high) about 45 seconds.
  • Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
  • If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
  • Notes:.
  • Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
  • Don't worry about the cracks.
  • Before glazing, invert the cake so the smooth bottom becomes the top.
  • My cake did not crack on top.
  • Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
  • For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

Tips:

  • Make sure the ice cream is softened before using, so it's easier to spread.
  • For a richer flavor, use a high-quality chocolate ice cream.
  • Don't overmix the batter, or the torte will be tough.
  • Bake the torte until a toothpick inserted into the center comes out clean.
  • Let the torte cool completely before serving.

Conclusion:

This chocolate pecan ice cream torte is a delicious and easy-to-make dessert that's perfect for any occasion. With its rich chocolate flavor, crunchy pecans, and creamy ice cream filling, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate pecan ice cream torte a try.

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