I read somewhere this morning (probably twitter knowing me recently) that today is national chocolate day so what better day to share another chocolate cake recipe. This one is so rich and goey it’s guaranteed to be a winner. I even made the mistake that the recipe says to be careful not to make and it still turned out very well.
Made with pecans, it’s not the least expensive chocolate cake out there but it is worth the money.
I’m not sure if you can buy roasted pecans but I roasted them myself. Spread them evenly on an oven tray and roast at a very low temperature (80C fan-forced) for about 12-15 minutes. Take them out of the oven and spread on a plate to cool.
In a food processor (or blender) blitz the chocolate and pecans together until finely ground. Use short sharp burst to ensure it doesn’t turn to a paste. Now here’s where I messed up. Mine turned to a paste. I didn’t have enough pecans to start again so used the paste and it was still delicious. As long as you thoroughly mix it in I think it should be ok, just don’t make a paste on purpose.
Beat the egg yolks with the sugar until the mixture is thick and pale. This is yet another reason I love my Mix Master. It did all the work for me. It’s definitely worth the money if you’re considering purchasing one.
Gently mix in the melted butter and vanilla.
Stir the choc-pecan mixture through until it is thoroughly combined.
In a separate bowl, whisk the egg whites until they hold their shape but aren’t too firm.
Whisk one quarter of the egg white mixture into the batter.
Gently fold the rest of the egg white into the batter until it’s all combined.
Pour the batter into a greased, lined spring-form tin and bake for 50 minutes or until it starts to come away from the sides of the tin.
Leave the cake to cool in the tin for 5 minutes.
Remove the cake from the tin and place on a wire rack to cool.
Dust with cocoa (and icing sugar if you like) and serve with whipped cream or ice cream. I have to say I think the ice cream was the best accompaniment. It keeps in the fridge for up to a week. Enjoy!
Recipe by Belinda Jeffrey from Delicious magazine
- 1 1/2 cups (210g) (7oz) roasted pecans
- 180g (6oz) dark chocolate finely chopped
- 4 eggs separated
- 1 cup (220g) (8oz) caster sugar
- 220g (8oz) unsalted butter, melted, cooled
- 1 1/2 tsp vanilla
- cocoa to dust
- softly whipped cream to serve
- Preheat the oven to 170C/340F fan-forced.
- Grease and line base and sides of a 24cm spring-form tin then dust lightly with flour (you can use gluten free flour to make it gluten free).
- Place pecans and chocolate in food processor and grind in short, sharp burst until finely ground, being careful that it doesn't turn to paste. Set aside.
- Beat the egg yolks and sugar with electric beaters for 4 mins until thick and pale. Gently mix in the butter and vanilla then stir in the pecan mixture until thoroughly combined.
- In a separate bowl, whisk the egg whites with a pinch of salt until fluffy and holding their shape but not overly stiff. Whisk a quarter of the whites into the yolk mix then fold in the remaining whites gently but thoroughly.
- Pour the batter into prepared pan and jiggle it lightly to settle it evenly.
- Bake for 50 mins or until it begins to pull away from the sides of the pan and feels firm when you place the palm of your hand on the surface and wobble it gently.
- Cool the cake in the pan for 10 mins then carefully inver onto the rack to cool completely.
- To serve, dust with cocoa then serve with whipped cream. Store in an airtight container in the fridge for up to 1 week.
Serves 8-10 (I think it would feed more than 8-10)
Yumm! I want some of that chocolate cake!!!
I’ve heard of this national chocolate day around the traps and all I could think was wouldn’t it be even more perfect if it had a national holiday attached to it too?