Flourless Chocolate Pecan Cake

8-10
Servings
2m
Prep Time
40-45m
Cook Time
42m
Ready In


"Not sure who Nana Jose is, but this is her recipe. This is an excellent flourless cake made with pecans, garnished with strawberries and blackberries that have been dressed and flavored with limes and brown sugar (or use other berries of choice and/or serve with whipped cream). It is a perfect cake to grace your Passover or Christmas table and to provide a smile for those who need to stay away from gluten."

Original recipe yields 8-10 servings
OK
  • FOR CAKE
  • Garnish

Nutritional

  • Serving Size: 1 (176.1 g)
  • Calories 428.3
  • Total Fat - 21.3 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 160.1 mg
  • Sodium - 3668.8 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 47.3 g
  • Protein - 9.2 g
  • Calcium - 60.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.1 mg

TO MAKE THE CAKE


Step 1

Preheat oven to 350 degrees.

Step 2

Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.

Step 3

Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.

Step 4

Using a blender, chop pecans finely.

Step 5

Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth.

Step 6

Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.

FOR THE GARNISH


Step 7

In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice.

Step 8

Add strawberries and blackberries, and toss gently.

Step 9

Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Tips & Variations


No special items needed.

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