Raspberry Pecan Torte
This indulgent raspberry pecan torte layers a vibrant raspberry fruit gelée, silky raspberry mousse, and a tender chocolate pecan sponge. It’s crowned with a crunchy caramelized pecan layer, creamy milk chocolate mousse, a smooth chocolate crémeux, and finished under a glossy mirror glaze, then decorated with fresh raspberries and delicate chocolate accents. Its harmonious blend of tart fruit, nutty depth, and velvety textures makes it perfect for any celebration.
Ingredients
Raspberry Fruit Layer
- 120 g raspberry puree
- 30 g sugar
- 6 g cornstarch
- 1½ gelatin sheets
Raspberry Mousse
- 1⅓ gelatin sheets
- 50 g heavy cream
- 50 g raspberry puree
- 1 egg yolk
- 10 g sugar
- 60 g pink or white couverture chocolate e.g., Ruby or white
- 40 g white couverture chocolate
- 75 g whipped cream
Chocolate Pecan Sponge
- 35 g ground pecans
- 35 g sugar
- 1 whole egg
- 2 egg whites
- 22 g sugar
- 30 g all-purpose flour
- 10 g unsweetened cocoa powder
Crunchy Pecan Layer
- 32 g crêpes dentelles or cornflakes
- 32 g pecans finely chopped
- 32 g maple syrup
- Pinch of salt
- 80 g white couverture chocolate
- 100 g pecan praline store-bought or homemade; see note below
For homemade pecan pralineo ptional:
- 200 g pecans
- 160 g granulated sugar
- ~10 g sunflower oil
- Milk Chocolate Mousse
Milk Chocolate Mousse
- 107 g milk
- 26 g heavy cream
- 1 egg yolk
- 22 g sugar
- 2 gelatin sheets
- 160 g milk couverture chocolate
- 250 g whipped cream
Chocolate Crémeux
- 60 g milk
- 60 g cream
- 1 egg yolk
- 12 g sugar
- ½ gelatin sheet
- 40 g dark couverture chocolate
- 20 g milk couverture chocolate
Mirror Glaze
- 120 g glucose syrup
- 120 g sugar
- 60 g water portion I
- 8 g powdered gelatin
- 48 g water portion II
- 120 g milk couverture chocolate
- 80 g sweetened condensed milk
Instructions
Raspberry Fruit Layer
- Soak gelatin in cold water.
- Mix sugar with cornstarch; combine with raspberry puree in a saucepan and bring to a boil.
- Squeeze out gelatin, stir into the hot puree, then pour into the Tortaflex mold.
- Chill in the refrigerator until set.
Raspberry Mousse
- Soak gelatin in cold water. Melt both chocolates gently.
- In a small pan, whisk raspberry puree, cream, sugar, and egg yolk; heat to 83 °C, stirring constantly.
- Remove from heat; dissolve gelatin in the mixture.
- Stir the warm cream into melted chocolate, then cool to 35 °C.
- Fold in whipped cream.
- Pour over the set fruit layer and freeze solid.
Chocolate Pecan Sponge
- Preheat oven to 160 °C (convection).
- Beat ground pecans, 35 g sugar, and the whole egg until thick and pale.
- Whip egg whites to soft peaks, gradually adding 22 g sugar until stiff.
- Sift flour with cocoa powder; fold into the yolk mixture, then gently incorporate meringue.
- Spread into an 18 cm pan lined with parchment; bake ~20 min. Cool completely and trim to fit mold.
Crunchy Pecan Layer
- (Optional) To make praline: caramelize sugar with oil and pecans, cool, then process into a paste.
- Toss pecans and crêpes dentelles with maple syrup; spread on a lined baking sheet.
- Bake at 160 °C for about 20 min until caramelized; cool and chop if needed.
- Melt white chocolate; stir in praline and caramelized mixture until combined.
- Press into a second Tortaflex form; let set.
- If you have only one silicone form, freeze each layer separately and assemble later.
Milk Chocolate Mousse
- Soak gelatin. Melt chocolate.
- Heat milk and cream. Whisk yolk with sugar; temper with hot milk, return to pan, and heat to 83 °C.
- Remove from heat; dissolve gelatin.
- Pour mixture over chocolate in three batches, stirring each time until smooth.
- Cool to 35 °C and fold in whipped cream.
Chocolate Crémeux
- Soak gelatin. Heat milk and cream.
- Whisk yolk with sugar; temper with hot milk, return to pan, and heat to 83 °C.
- Remove from heat; dissolve gelatin.
- Pour over chocolates and stir gently to avoid air.
- Pour into the Tourbillon mold and freeze overnight.
Mirror Glaze
- Bloom gelatin in water (portion II).
- Cook glucose, sugar, and water (portion I) to 103 °C. Remove from heat; stir in condensed milk and gelatin.
- Pour over chopped chocolate; let sit briefly, then blend until smooth.
- Cover surface with plastic wrap; refrigerate overnight at 4 °C.
Assembly & Decoration
- Spread milk chocolate mousse into the “Universo” mold, filling it two-thirds full.
- Unmold the frozen raspberry–sponge assembly; press into the mousse so the tops align with the mold edge.
- Cover with plastic wrap; freeze overnight.
- On glazing day, warm mirror glaze to 40 °C, cover with plastic wrap, and cool to 34 °C; stir gently.
- Unmold the cake onto a flat tray set over an inverted bowl; pour glaze evenly and let drip. Smooth edges with a spatula.
- Decorate immediately: place the frozen crémeux on top, arrange fresh raspberries around it, and add edible flowers.
- (Optional) Create a tempered dark-chocolate ring on acetate, chill, then slide onto the cake before final glaze.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.