Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Fudgy Pecan Cake

This fudgy cake looked so stunning at our New Year's Day supper, I almost wished it wouldn't be eaten!—Joyce Price, Whitefish, Ontario

12 ServingsPrep: 45 min. Bake: 35 min. + chilling

Ingredients

1-1/4 cups pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
3/4 cup butter
4 eggs, separated
3/4 cup sugar, divided
2 tablespoons all-purpose flour
1/4 teaspoon cream of tartar
GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

Directions

Place the pecans in a blender; cover and process until ground. Set
aside 1 cup for cake (save any remaining ground nuts for another
use). In a microwave, melt chocolate chips and butter; stir until
smooth. Cool to room temperature.
In a large bowl, beat egg yolks and 1/2 cup sugar until slightly
thickened; stir in cooled chocolate mixture. Combine flour and
reserved ground nuts; stir into egg yolk mixture. Set aside.
In another large bowl, beat egg whites and cream of tartar on medium
speed until soft peaks form. Gradually beat in remaining sugar, 1
tablespoon at a time, on high until stiff glossy peaks form and
sugar is dissolved. Fold a third of the egg whites into batter, then
fold in remaining whites.

2 of 2

Fudgy Pecan Cake (continued)

Directions (continued)

Spoon into a greased and waxed paper-lined 9-in. springform pan. Bake
at 350° for 35-40 minutes or until a toothpick inserted near the
center comes out with moist crumbs. Cool on a wire rack. (Cake top
will puff, then fall during cooling.) Gently push down top and sides
of cake to even surface. Run a knife around edge of cake to loosen.
Remove sides of pan; invert cake onto a plate and gently peel off
waxed paper.
For glaze, heat chocolate chips and cream in a microwave until
melted; stir until smooth. Cool until slightly thickened. Spread a
thin layer of glaze over top and sides of cake. Pour remaining glaze
over cake; spread over top and sides, allowing glaze to drip down
sides. Chill until glaze is set, about 30 minutes. Cut into wedges.
Yield: 12 servings.

Editor’s Note: This cake uses only 2 tablespoons of flour, so the texture is very dense.

Nutrition Facts: 1 serving (1 piece) equals 432 calories, 34 g fat (16 g saturated fat), 115 mg cholesterol, 144 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.