This cake is definitely heavy — dense might be an understatement. The weight of the pecans, plus the heavy ganache, means small pieces are a must (unless you have a crazy chocolate iron-stomach). This would be fantastic with some whipped cream, somєthing I didn’t think of at the time. The pecans not only add a nutty flavor to the cake, but they also give it a more solid structure than a typical flourless cake.
The entire cake is covered in a smooth chocolate ganache for prettiness. I can promise you it stays good for days after it’s made, as we’ve been nibbling on our doggie bag slices since the party.
This chocolate cake has a sweet nutty pecan flavor and a moist mousse-like consistency. As far as cakes go, it is easy to make, and reliably impresses. It is naturally gluten free so a good option for a shared meal. It is pretty amazing to eat when still warm, however it is still excellent the next day, so a good option if you want to bake ahead. Leave it out of the fridge and serve with fresh cream.
The baking itself isn’t very complicated, but this still tastes amazing and everyone who has tried it compliments that it is just the right sweetness. Perfect.
It’s one of those cakes that shouts celebration; so decadent that just a sliver will do – alongside other holiday desserts, of course. If you like brownies, even a little bit, you’ll love this recipe.
3 tablespoons strong brewed coffee
1 cup granulated sugar, divided
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 large eggs, separated
4 ounces pecans, lightly toasted and finely ground
2 tablespoons cocoa powder
1/2 cup matzo cake meal* (or substitute AP or almond flour)
2 tablespoons butter or shortening
6 ounces bittersweet chocolate, chopped
Preheat oven to 325 degrees Fahrenheit.
Beat egg yolks in a large mixing bowl or the bowl of a stand mixer for 6 minutes, or until thick and light lemon in color. Blend in the coffee. Gradually add 1/3 cup sugar, mixing constantly until sugar is completely dissolved.
In a mixing bowl, combine ground pecans, 1/3 cup sugar, matzo cake meal, cocoa powder, and cinnamon. Mix half of the dry ingreďïents into the egg yolks on low speed until fully combined, then add the remaining dry ingreďïents.
Egg wh̾i̾tes and salt should be whisked together until foamy in a large, clean mixing dish. Add the remaining 1/3 cup sugar and mix until stiff peaks form. Mix about 1 cup of egg wh̾i̾tes into the egg yolk mixture to lighten it, then fold in the remaining egg wh̾i̾tes carefully.
Pour the batter into a 9-inch springform pan that has not been oiled. Bake for 40 minutes, or until the edges puff up and a toothpick inserted near the middle comes out clean. Allow to cool slightly before removing the sides of the springform pan and transferring to a wire rack to cool entirely.
To make the glaze, carefully melt the chocolate and butter or shortening in a double boiler or in the microwave for 30 seconds at 50% power. Pour melted and smooth chocolate over the cooled cake. If desired, top with chopped pecans and chocolate sprinkles.
*Matzo cake meal is a very fine flour made from ground up matzo crackers, and is kosher for Päṩṩover. If you can’t find it you can substitute all-purpose flour (if you don’t need it to be Kosher for Päṩṩover) or almond flour.
As an alternative for decorating with nuts, try crumbling a small handful of frozen raspberries on top of the cake prior to baking.