I think you would agree, on a lazy Sunday afternoon, one should make time to tuck into some chocolate cake and tea. Taking time out to enjoy life's pleasures at a slower pace. Maybe even pick up a book and let time pass you by.
No matter the weather, this pecan chocolate cake recipe is easy to follow and yields a delicious, light sponge to eat! With more that one way to garnish, it is suitable for any occasion. In the summer we suggest fresh flowers; on a cold winters day, add a little coffee to your ganache (cream and chocolate) and serve with fresh berries.
melt in your mouth!
- 180g 70% dark chocolate
- 180g butter
- 4 eggs separated
- 140g caster sugar
- 200g pecan nuts
- 100g cake flour
- Fresh flowers
Pre-heat oven to 180c. Line a 26cm spring-form cake tin with greaseproof paper, lightly grease the tin and dust with cake flour. Melt the chocolate and butter in the microwave for 4 minutes or until melted.
Whisk the egg whites with one-third of the sugar until firm feels form. Set aside. Whisk the egg yolks and remaining sugar until pale and has doubled in volume. Fold melted chocolate and butter into the whisked egg yolks, then add the sifted cake flour, ground pecan nuts and lastly fold in the whisked egg whites
Scrape the batter into the cake tin and bake for 50-60 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then place onto a cooling rack.
Once completely cool, spread chocolate ganache on top and garnish with fresh flowers.
Eat and Enjoy! Send us some pics of your finished product:) we'd love to see!