With the cooler weather approaching, this deliciously dense gluten free cake will bring you warmth. Best served with some whipped cream or double cream to cut through the rich chocolate.
Flourless Chocolate Pecan Cake Recipe
Serves 8
Ingredients
200 g (7 oz) dark cooking chocolate
150 g (5 oz) unsalted butter
110 g (4 oz) superfine (caster) sugar
4 eggs, separated, at room temperature
1 tsp vanilla essence
65 g (2.3 oz) pecans, chopped roughly
150 g (5 oz) hazelnut meal (ground hazelnuts)
1 tbsp cocoa powder
Whipped cream to serve, if desired.
Method
1. Preheat oven to 180°C (350°F).
2. Prepare 20 cm (8 in) round cake tin by greasing and lining with baking paper.
3. Break the chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water. Stir until chocolate is melted and then set aside to cool a little.
4. Cream the butter and sugar until pale.
5. Add the egg yolks, vanilla essence, pecans, hazelnut meal and cocoa powder, stir to combine.
6. Pour the melted chocolate into the mixture and stir to combine.
7. In a new clean bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the chocolate mixture, until just combined. Try not to overwork the mixture at this point.
9. Pour mixture into the prepared tin, and bake for 50 minutes.
Recipe via The No Salt Cook Book by Emily George