Print Options

Back to Fudgy Pecan Cake >

Include these items:

Taste of Home Logo

Fudgy Pecan Cake

 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


  • 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


  • 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.
Nutritional 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.