Back to Fudgy Pecan Cake

Print Options


Card Sizes

Fudgy Pecan Cake Recipe

Fudgy Pecan Cake Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 35 min. + chilling YIELD:12 servings


  • 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 or food processor; 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 mixing 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 mixing 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.

Recipe Note

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

Nutritional Facts

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

Reviews for Fudgy Pecan Cake

Average Rating
Loading Image