Flourless Chocolate Pecan Cake
Created by ForeverMama on February 11, 2017
- Servings: 9
- Prep Time: 2m
- Cook Time: 40-45m
- Recipe #25635
Ingredients
- FOR CAKE
- 1/4 cup plus unsalted butter (or pareve margarine)
- 1 tablespoon unsalted butter (or pareve margarine)
- 6 ounces bittersweet chocolate
- 1 cup pecan nuts
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- Salt, dash of
- Garnish
- 3 tablespoons sugar (grated piloncillo sugar or brown sugar)
- Lime zest (finely grated from 1 lime)
- 2 limes, whole (Juice of 2 limes, about 1/4 cup juice)
- 1 pint strawberries, washed, hulled and halved
- 1 pint blackberries, washed
- Lightly sweetened whipped cream, optional
How to Make
-
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.
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Step 3: Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
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Step 4: Using a blender, chop pecans finely.
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Step 5: Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth.
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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.
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FOR THE GARNISH
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Step 7: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice.
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Step 8: Add strawberries and blackberries, and toss gently.
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Step 9: Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Nutritional Facts
- 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