This is a favorite of mine and my daughters. We have been making it for around 25 years! It has been an often centerpiece of our Christmas dessert table.
When my daughter was much smaller she used to help with glazing and decorating the cake and now she bakes it even more skillfully than me.
The original recipe is taken from a 1994 edition of the recipe magazine Bon Apetit, but we have made our adjustments and tweaks over the years. The chocolate in the biscuit is melted instead of shaved, which gives a darker color and better taste. We also add a bit more heavy cream since that adds height to the torte and also keeps it moist.
The baking itself isn’t very complicated, but this still tastes amazing and everyone who has tried it compliments that it is just the right sweetness. Perfect.

For the biscuit layers
100 g unsalted butter, room temp
200 g sugar
6 large egg yolks, room temp
1 tsp vanilla paste or vanilla sugar
60 g all purpose flour
170 g pecan nuts, toasted then chopped
60 g dark chocolate (cocoa content at least 50%), melted
8 large egg whites, room temp

For the cream filling
350 ml heavy cream, chilled then whipped
3 tbsp sugar
1 ½ tsp bourbon (can use brandy, rum or cognac)

For the glaze
160 g dark chocolate (cocoa content at least 50%)
100 g unsalted butter
1 tbsp light syrup or soft honey

For decorating
12 pecan halves

Make the biscuit
1. Preheat the oven to 180 degrees (celsius). Grease a 22-25 cm diameter round cake pan. line the bottom with parchment paper.
2. Place the pecans on a baking tray and toast in the oven for approximately 8 min until fragrant. When cooled a little, place the pecans on the chopping board and pick 12 of the best looking halves for decorating and finely chop the rest. You can use a food processor to pulse the nuts, they need to be in pretty fine pieces as they partially will act as flour.
3. Melt the chocolate (best using the over water method). Set aside to cool.
4. Using a mixer cream the soft butter until light and fluffy, then add half of the sugar and beat for a minute longer. Stir in the melted chocolate. Then add the egg yolks one at a time, beating well after each. Stir in the vanilla, sifted flour and chopped pecans.
5. Use a deep bowl and with clean, dry mixer beaters whisk the egg whites until fluffy. Gradually add the rest of the sugar and beat the whites until stiff peaks form. When you tip the bowl over, the whites hold in the bowl. Carefully fold in the whites in the dough mixture, do not over mix.
6. Pour the dough in the prepared pan and place in the middle of the oven. Bake in 180 degrees (celsius) for approximately 50-55 min. Check the biscuit with a toothpick, it is ready when nothing sticks to it.
7. Remove biscuit from oven and cool for 15 min. Use a sharp knife to cut around the edges of the pan, remove the sides and flip the biscuit over on to a plate or tray, peel off the baking sheet.

Make the glaze
8. In a small pot or using the over water method, melt the chocolate with the butter. Be careful not to burn it or over heat it as it could turn thick and lumpy.
9. Stir in the syrup, remove from heat and leave to cool for 20-30 minutes so it slightly thickens. The glaze needs to be in a consistency so it pours over easily but isn’t too runny.

Make the cream filling
10. In a deeper bowl, beat the cold heavy cream and sugar, stir in the bourbon at the end. Set aside.

Assemble the torte
11. Using a long, sharp knife, cut the biscuit in three even slices. Place one at the bottom of a plate and spread half of the cream filling on it. Place the second slice of biscuit on top, press down a little and spread the other half of the cream. Press down the third slice on top evenly. Pour over the cooled glaze from the middle of the cake, letting it drip over the sides. Use a spatula or knife to even it out if necessary. Then decorate with pecan halves along the perimeter of the torte- each piece will have a pecan half when cutting.
12. Place in the fridge to cool for at least an hour. Before cutting, let it sit in room temp for 20 min so the glaze doesn’t crack when cutting. us.

Recipe: Ārija Avota
Foto: Ieva Andersone (IG: @photoievaandersone)
Published: Ievas virtuve, santa.lv