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Category: Cakes
Prep Time: Cook Time: Total Time:
Batter:
8 1-ounce squares semisweet chocolate
1 cup unsalted butter
1 cup unsweetened cocoa powder
1 1/2 cups sugar
6 large eggs
1/3 cup brandy or cognac (or any kind of liquid you like - I used instant coffee for a mocha flavor)
1 1/2 cups toasted pecans finely chopped
Glaze:
5 1-ounce squares bittersweet chocolate
4 tbsp unsalted butter
2 tbsp whipping (heavy) cream
1 tsp vanilla extract
Pinch of kosher salt
1/2 cup toasted pecans, finely chopped
Preheat oven to 350. Fill a deep casserole dish halfway with warm water and put on lower shelf in oven. Prepare one 9 inch springform pan; lightly grease the pan with butter, line with wax paper, and then lightly grease the top of the wax paper. (I did not use wax paper).
Batter: In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool.
In a large mixing bowl, combine the cocoa powder and sugar.
In a medium mixing bowl, combine the eggs and brandy; whisk with a fork to thoroughly break up the eggs. Add the egg mixture to the sugar mixture and stir to combine. Pour in the melted chocolate mixture and stir until completely combined. Stir in the chopped pecans.
Pour the batter into the prepared pan and set on higher shelf in oven. Bake 40-45 minutes, or until the cake is firm to the touch. Place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Cover the cake with plastic wrap and refrigerate until completely chilled, at least 6 hours.
Glaze: In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, vanilla and salt. Stir until melted and completely combined. Remove from heat and let cool about 5 minutes.
Place a piece of wax paper under the chilled cake, and then drizzle spoonfuls of glaze along the edge of the cake, allowing the glaze to drip down and coat the sides. Pour the remaining glaze on top of the cake.
Cover the sides of the cake with 1/2 cup chopped pecans, gently pressing them on with your hand. Let the cake sit, uncovered, at room temperature or in the refrigerator until the glaze is set. Transfer cake to a serving plate. Cover cake and refrigerate until ready to serve. Refrigerate Leftovers.
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TRIPLE CHOCOLATE PECAN CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Batter:
8 1-ounce squares semisweet chocolate
1 cup unsalted butter
1 cup unsweetened cocoa powder
1 1/2 cups sugar
6 large eggs
1/3 cup brandy or cognac (or any kind of liquid you like - I used instant coffee for a mocha flavor)
1 1/2 cups toasted pecans finely chopped
Glaze:
5 1-ounce squares bittersweet chocolate
4 tbsp unsalted butter
2 tbsp whipping (heavy) cream
1 tsp vanilla extract
Pinch of kosher salt
1/2 cup toasted pecans, finely chopped
Preheat oven to 350. Fill a deep casserole dish halfway with warm water and put on lower shelf in oven. Prepare one 9 inch springform pan; lightly grease the pan with butter, line with wax paper, and then lightly grease the top of the wax paper. (I did not use wax paper).
Batter: In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool.
In a large mixing bowl, combine the cocoa powder and sugar.
In a medium mixing bowl, combine the eggs and brandy; whisk with a fork to thoroughly break up the eggs. Add the egg mixture to the sugar mixture and stir to combine. Pour in the melted chocolate mixture and stir until completely combined. Stir in the chopped pecans.
Pour the batter into the prepared pan and set on higher shelf in oven. Bake 40-45 minutes, or until the cake is firm to the touch. Place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Cover the cake with plastic wrap and refrigerate until completely chilled, at least 6 hours.
Glaze: In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, vanilla and salt. Stir until melted and completely combined. Remove from heat and let cool about 5 minutes.
Place a piece of wax paper under the chilled cake, and then drizzle spoonfuls of glaze along the edge of the cake, allowing the glaze to drip down and coat the sides. Pour the remaining glaze on top of the cake.
Cover the sides of the cake with 1/2 cup chopped pecans, gently pressing them on with your hand. Let the cake sit, uncovered, at room temperature or in the refrigerator until the glaze is set. Transfer cake to a serving plate. Cover cake and refrigerate until ready to serve. Refrigerate Leftovers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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