Fudgy Pecan Cake Recipe
Fudgy Pecan Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: Top 10 Dessert Bars
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Fudgy Pecan Cake in Country Woman November/December 2004, p29

Nutritional Facts

1 piece: 432 calories, 34g fat (16g saturated fat), 115mg cholesterol, 144mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Fudgy Pecan Cake in Country Woman November/December 2004, p29

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