It’s me again.

With something chocolate again.

This time it’s a simple, fuss-free cake.

A cake that doesn’t require any adornment, except for a dusting of icing sugar.

And may be some fresh berries.

A cake that’s perfect for just about any occasion.

Including a solitary afternoon coffee break.

Flourless Chocolate Pecan Cake

60g unsalted butter, 1 extra for buttering the pan, chopped

170g dark chocolate (70%), chopped

200g pecans, blitzed in a processor to a fine meal

6 large eggs

2 teaspoons vanilla extract

240g caster sugar

Pinch of fine sea salt

Icing sugar, for dusting

Fresh berries, for serving

Preheat the oven to 180C.  Butter a 23cm round springform pan with butter and line the base with baking paper.  Set aside.

Place the butter and chocolate into a heatproof bowl and place the bowl over a pan of barely simmering water.  Don’t let the bowl touch the water.  Once melted, remove the bowl from the pan and set aside to cool a little.

Put the ground pecans into a bowl, add the eggs, vanilla, sugar, salt and melted chocolate mixture. Mix until fully incorporated.  

Pour the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted into the middle of the cake comes out with moist crumbs clinging to it.

Leave the cake to cool in the pan for about 15 minutes, before removing the sides.  Once cool,   transfer to a plate and leave to cool completely before dusting with icing sugar.  Serve with fresh berries.

slightly adapted from here

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