Introduction: Chocolate Pecan Cake (flourless Chocolate Cake)
Luscious Chocolate cake with all the goodness of Pecans. This recipe uses pecan meal instead of flour. It’s soft, moist and very indulgent.
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Step 1: Ingredients
Mixer - K-Mix/ Kitchen-Aid or Hand Mix
Large Bowl and Whisk
Grinder / Food Processor
9" Spring form pan
For the Cake
300 grams or 1½ cup sugar divided into 3
8 large eggs separated
150 grams butter
230 grams / 8 oz Chocolate (semi-sweet or Dark) - I'm using 80%
Coco¼ tsp sal
t⅛ tsp cream of tartar
2 tsp coffee dissolved in 2 tbsp hot water
250 grams / 2 cups Nuts meal ( you can use Almonds, Pecans, Cashews ground really fine)
For the Chocolate Honey Glaze.
250 grams / 8 oz / 1 cup Chocolate ( I used 80% coco)
100 grams Butter
2 tbsp honey,
Step 2: Let's Bake
Have all your ingredients ready at room temperature.
Preheat oven to 120 C /240 F and toast the nuts for about 10 mins.
Remove the nuts.
Then turn the oven up to 350 F / 170 C
Prepare pans for baking.
Place the Nuts and ⅓ of the sugar in a food processor.
Grind to a fine powder. Do not over grind or the nuts will get oily and become a paste.You can use a sieve to make sure it is ground fine. But this consistency shown in the video is good.
Dissolve Coffee in water and set aside to cool.
Melt the chocolate and butter in a microwave safe bowl at 30 sec intervals until melted.
Place the eggs yolks and ⅓ of the sugar in the bowl of an electric mixer and whisk until light and fluffy. About 3 minutes.
Add the Chocolate Mixture to the Egg Yolks mixture followed by the Vanilla.
Next add in the ground nuts and cooled coffee.
Place the Egg Whites, salt, cream of tartar and balance ⅓ of the sugar in a clean grease proof bowl with the whisk attachment.Whisk until stiff peaks form but still shinny.
Fold the egg whites into the chocolate mixture... first with the whisk then switch to a spatula using a folding motion.
You batter is now ready.
Bake in a water Bath
Pour batter in the baking pan.
Place the pan on the center rack, add 1 cup of boiling water on the rack outside the pan.
This will help keep the cake moist.
Bakes for about 30 to 35 minutes, The top will be crisp.
There may be a crack on the top and you will see that the cake is almost done.
If you insert a skewer it will have some cake crumbs but not wet gooey batter.
Let cool in the pan completely, the center will sink so don't worry, it's normal.
Prepare the Glaze
Melt the Chocolate, Butter and Honey in a microwave safe bowl.
The center will sink in so don't worry. It's a good place to hold the chocolate glaze.
Half dip a few pecans in the chocolate glaze as shown in the video for decorations.
Place on a parchment paper and in the fridge to set for a few minutes.
Pour the rest of the chocolate glaze on the cake.
Place the nuts on the cake as shown in the video
Let the chocolate set it the fridge.
Once completely cooled.
Use a hot knife to loosen the sides of the cake
Transfer to a serving platter
You can use a few crushed pecan for the sides if you wish too!
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