Ingredients

• 3/4  cup regular butter or unsalted butter
• 2  cups sugar
• 2  tablespoons vanilla
• 1/4  teaspoon salt (omit, if using regular butter)
• 8  eggs
• 12  ounces bitterweet or semisweet chocolate, melted and cooled
• 3-1/2  cups pecans, finely ground
• 1  recipe Strawberry Cream Filling (see recipe below)
• 1  recipe Chocolate Glaze (see recipe below)
• 7  or 8 medium strawberries with stems intact, halved lengthwise

Directions

1. For the torte: Grease three 9x1-1/2-inch round baking pans. Line the bottoms with parchment or waxed paper or foil; grease the parchment or waxed paper or foil. Set pans aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, vanilla, and salt; beat until the mixture is well combined. Beat in eggs, one at a time, for about 1 minute after each addition. With a rubber spatula, stir in chocolate; stir in ground pecans. Spoon batter into prepared pans.

3. Bake in a 375 degree F oven for about 22 minutes or until a toothpick inserted near the centers comes out fudgy, but not wet (top may crack). Cool in pans on wire racks for 10 minutes.

4. With a knife, loosen the edges of the tortes. Invert tortes onto wire racks. Remove and discard the parchment paper. Cool layers completely.

5. Prepare Strawberry Cream Filling. Place one cake layer, bottom-side up, on a serving plate. To keep the plate neat during glazing, slide strips of waxed paper under the cake. Spread half of the filling over top of layer. Repeat with another cake layer and the remaining filling. Add last cake layer, bottom side up. Cover and refrigerate the torte for 8 to 24 hours.

6. Prepare Chocolate Glaze. Pour over cake; smooth over sides and top. Discard waxed paper on serving plate. Cover and refrigerate up to 24 hours.

7. Just before serving, arrange strawberries around the top edge of the torte, cut side down. Let stand at room temperature about 30 minutes before serving. Makes 14 to 16 servings.

Strawberry Cream Filling: In a medium mixing bowl, beat 1 cup sifted powdered sugar and 2/3 cup softened unsalted butter or regular butter with an electric mixer on medium to high speed until mixture is light and fluffy. Add 1/3 cup strawberry preserves; beat well. If necessary, cover and refrigerate until set. If chilled, soften filling until spreadable. Makes about 1-3/4 cups.

Chocolate Glaze: In a heavy medium saucepan, over low heat, melt 3 ounces coarsely chopped bittersweet or semisweet chocolate and 1/3 cup unsalted butter or regular butter, stirring occasionally. Remove from the heat. Stir in 2/3 cup sugar, 1/2 cup unsweetened cocoa powder and 1/4 cup water until the sugar dissolves and the glaze is smooth. Let cool until thickened slightly, but still pourable.

Make-Ahead Tip: You can bake the three cake layers up to 2 days ahead; wrap separately in clear plastic wrap and refrigerate. Also, you can prepare the filling up to 2 days ahead; refrigerate.