Name: Spiced Chocolate Torte Wrapped in Chocolate Ribbons
Yield: Serves 12–14
Ingredients: 1 1/2 cups (3 sticks) butter, room temperature; 2 cups sugar; 8 eggs, separated, room temperature; 10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm; 1 1/2 cups finely chopped pecans; 2 teaspoons vanilla; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon freshly grated nutmeg; 1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted); Pinch of salt; Pinch of cream of tartar; 3/4 cup sugar; 1/2 cup light corn syrup; 4 jumbo egg yolks; 1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature; 6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable); 1/4 cup dark rum; 12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped; 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces; 2 tablespoons honey; 3/4 teaspoon instant espresso powder or instant coffee powder; 7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1/2 cup light corn syrup, divided; 7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces

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Photo by Dan Forbes

This pecan-studded cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.