Caramel Frosted Torte with Candied Pecans

Normally I talk about my little ball of joy Indigo, but today I thought I would share some things about myself…I mean Indigo got her personality from someone right? Shall we go through a musical timeline? This could help shed light …or make you want to hide in a dark corner.







Back in the days I used to love to perform for friends and family. The first artist that I remember being a copy cat of was JEM! That’s right Jem of Jem and the Holograms. I used to actually set my tape recorder in front of the TV and record it that way. I was “Truly Truly Truly outrageous”.


Next in the line of musical performances came from Tiffany (I think were alone now) and Debbie Gibson (Out of the Blue)…and then boy crushes reared their ugly head via NKOTB yo! I know anyone who is anyone remembers those hunks.







Naturally being that if you’re from Florida you only have access to shorts that are 2 inches long I moved on to booty music…Can I get a WHOOMP THERE IT IS, or “Tootsie Roll”.


“To the left to the left …to the right to the right…dip baby dip, dip baby dip”

Please forgive me if none of this was not part of your world growing up..If you do remember these songs, well then by all means -  get down with your bad self.

Next came the days of dance. I am seriously a skilled liquid dancer…if you ever accidentally eat a “bad” mushroom (were all foodies, it could happen!) and need some entertainment you can totally call me! Hehe.







My most Favoritest wonderfullest spectacularest song of all time is Porcelain by Moby, if I were walking around living life and was given a choice for background music..this would be it.


What would be your song, the song you want on in the background of your life?
OK musical history over, now let’s talk sweets.







INGREDIENTS (Chocolate Torte)
Delightfully borrowed from Joy of Baking.com
{Full Printable Recipe}


6 large eggs, separated
1 cup (226 grams) unsalted butter, cut into small pieces
9 ounces (255 grams) semisweet or bittersweet chocolate chopped
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Candied Pecans (mine were from Trader Joes)







DIRECTIONS (Chocolate Torte)

Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter a 9 x 3 inch (23 x 8 cm) springform pan or spray with a nonstick cooking spray. Line bottom of pan with parchment paper.


Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both with plastic wrap and bring to room temperature (about 30 minutes).







Meanwhile, melt the butter and chocolate in a stainless steel bowl placed over a saucepan of simmering water.


Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (can also use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture.







In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.







Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.







Pour into the prepared pan, smoothing the top. Bake the cake for about 50 - 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs.







INGREDIENTS (Caramel Frosting)
Delightfully borrowed from nestMeg

1/4 C. butter
3/4 C. light brown sugar
1/4 C. evaporated milk
2 1/2 C. confectioner’s sugar
1 tsp. vanilla
dash of salt






DIRECTIONS (Caramel Frosting)


Melt butter in a heavy pot. Slowly add brown sugar, combining quickly. Stir in evaporated milk. Remove from heat.


Stir in confectioner’s sugar, vanilla, and salt.

Pour frosting on to you torte, spread quickly because this frosting get’s less “pourable” by the second! The torte is very touchy when it comes to forcibly spreading so use frosting right away.







Last step is to place pecans on top of the frosting, give each a little press to settle them in. This cake set’s up fairly quick. Enjoy!

*shakes booty*