Flourless Pecan Nut Chocolate Cake
Ingredients
â…“ cup (35g) Cocoa Powder
â…“ cup (80ml) Hot Water
150g Chocolate, melted (70% cocoa solids or more)
150g Butter, melted
1â…“ cups (275g) Brown Sugar, firmly packed
1 cup (125g) finely ground Pecan Nuts
4 Eggs, separated
Cocoa Powder or Icing Sugar for topping
Method
Line a 19cm square baking tin with a teflon sheet or baking paper
Blend cocoa and hot water in a large bowl until smooth
Stir in chocolate, butter, sugar, nuts and egg yolks
Beat egg whites in a separate bowl until soft peaks form
Fold egg whites into chocolate mixture
Pour mixture into prepared pan
Bake for about 1 hour at 160°C or until mixtures becomes firm
Allow to stand for 15 minutes then turn out of pan to cool
Once cooled, dust with cocoa powder or icing sugar
Notes
Tove made a combination for Liz's birthday with this cake (using dark chocolate) on top of the Flourless Almond Chocolate Cake (using white chocolate). She covered the whole thing in the icing from the almond cake recipe, sprinkled with toasted almond flakes and dusted with cocoa powder. Very rich, very delicious!