The torte serves 12-16 people, as it is very, very rich and bittersweet. It tastes best at room temperature, but also refrigerates well.
This recipe won the 1985 Woman's Day "Yummiest Chocolate Recipe Contest". Worth every penny. The peach jam layer is subtler than the usual apricot or raspberry that often appears in French and Viennese tortes.
Heat the oven to 325 degrees F. Butter a 9-inch springform pan, and dust it with
cocoa, shaking out the excess. Set aside.
In the top of a double boiler, over hot water, melt the two chocolates together.
Stir until smooth, and completely combined. Remove from the heat, and allow the
chocolate to cool slightly.
Using a food processor, grind the pecans fine with about 1/2 cup of the sugar.
Add the butter and the remaining sugar, creaming together well. Beat in the egg
yolks, the rum, and the vanilla extract. Now, add the flour and process it in with
the rest. Add the melted and cooled chocolate, and process again. The mixture will
be very dense.
Whip the egg whites until they are stiff and peaky. Mix about 1/3 of the beaten
egg whites into the thick chocolate batter, then fold the chocolate mixture into
the remaining whites, folding thoroughly.
Spread the chocolate batter into the prepared springform pan, and bake in the
preheated 325 degrees F oven for 30 minutes or more, until a wooden pick inserted
in the center comes slightly moist. Remove the torte from the oven, and allow it
to cool and settle in the pan. Take off the springform, and transfer the torte to
its serving dish.
Sieve the peach jam into a small saucepan. Add the orange liqueur, rum, and lemon
juice. Bring to a boil, stirring. Reduce the heat and simmer a moment, then remove
the pan. Reserve 1 tablespoon of the finished glaze for the pecan trim, and spread
the rest over the torte. Allow the peach filling to set, then top it with the chocolate
In the top of a double boiler, over hot water, melt the chocolate and the cream
together. Remove from the heat, and stir in the butter, whisking till smooth. Allow
the glaze to cool until it will spread smoothly over the torte. Use a metal spatula
to smooth it evenly over the top, and coat the sides with a thinner layer.
In a small saucepan, combine the peach glaze, and the butter. Melt them together.
Add the pecan halves, and stir until they are all coated. Drain the nuts, and allow
them to set slightly, then press them around the edge of the torte.