Fleet Landing Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper for easy release.

Combine dry ingredients: In a medium bowl, whisk together the flour, ground pecans, granulated sugar, ground cinnamon and fine salt until evenly distributed.

Add butter: Pour the melted butter into the dry mix and stir with a rubber spatula until the mixture is evenly moistened and holds together when pressed.

Form crust: Press the crumb mixture evenly across the bottom and about 1/2 inch up the sides of the prepared springform pan, creating a compact, uniform layer. Use the bottom of a measuring cup to press firmly.

Blind-bake: Bake the crust for 12–14 minutes, until set and fragrant but not browned. Remove from oven and let cool on a wire rack while you prepare the filling. Keep oven on for filling.

Melt chocolate and butter: Place chopped bittersweet chocolate and 1/2 cup butter in a heatproof bowl set over a pot of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth and fully melted. Alternatively, microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool for 3–5 minutes.

Whisk eggs and sugar: In a separate bowl, whisk together the granulated sugar, whole eggs and extra egg yolk until combined and slightly thickened (about 30–45 seconds by hand or 20 seconds with a whisk).

Temper eggs with chocolate: Slowly pour about one-third of the warm melted chocolate into the egg mixture, whisking constantly to temper and avoid cooking the eggs. Then pour the tempered egg-chocolate mixture back into the remaining chocolate and stir until fully combined and glossy.

Add flavoring and salt: Stir in the vanilla extract and 1/8 tsp fine salt until incorporated.

Assemble and bake: Pour the filling into the cooled cinnamon-pecan crust and smooth the top with an offset spatula. Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the edges are set but the center still has a slight jiggle (it will continue to set as it cools).

Cool and chill: Remove torte from oven and place on a wire rack. After 30 minutes at room temperature, release the springform ring and transfer (keeping it on the base) to the refrigerator. Chill at least 2 hours (preferably 4 hours or overnight) until fully set.

Chill equipment: Place a mixing bowl and whisk or beaters in the refrigerator for 10 minutes to chill (helps cream whip better).

Make whipped cream: Pour the chilled heavy cream into the chilled bowl. Add confectioners' sugar and 1/2 tsp vanilla. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form. Do not overwhip; stop when cream holds shape but is still smooth.

Cover and refrigerate: Cover the whipped cream and refrigerate until ready to serve (keep chilled).

Warm cream and melt chocolate: In a small saucepan, gently heat 1/4 cup heavy cream until steaming but not boiling. Place the chopped 2 oz chocolate in a heatproof bowl, pour the hot cream over it, add 1 tsp corn syrup (or honey) and let sit 1 minute. Stir until smooth. Stir in 1/16 tsp fine salt to taste.

Cool slightly: Let the sauce cool to warm room temperature; it will thicken slightly. Keep warm or reheat gently before serving if necessary.

Slice: Remove chilled torte from refrigerator and transfer to serving plates. Use a hot, clean knife (dip in hot water and dry between cuts) to make neat slices.

Plate: Place a slice on each plate. Spoon or drizzle warm chocolate sauce over or alongside the slice.

Add whipped cream and garnish: Pipe or dollop whipped cream beside each slice. Sprinkle toasted pecan halves and a light dusting of cocoa powder or grated chocolate over the torte and cream as desired.

Serve: Serve immediately so the whipped cream and sauce are fresh. Store any leftovers covered in the refrigerator for up to 3 days.