Recipe for the Chocolaty Pecan Cake
I have had quite a few requests for the recipe for this amazing cake to help inspire the title. And you are right, to really understand how good it is you need to taste it. And this is what the blog is for, to share my knowledge with you and make you the best cake bakers out there. So here it its!
Ingredients for the cake:
Shortening and cocoa for the pans (3 8 inch round pans)
12 ounces pecans
1 cup sugar, seperated
1/2 tsp salt
8 large eggs, separated, plus 2 whole eggs
1 1/2 tablespoons of vanilla extract
2 tsp baking powder
For the Frosting:
12 ounces bittersweet chocolate, finely chopped
8 large egg yolks
2 tspoons vanilla extract
1/2 cup boiling water
1/2 pound (2 sticks) salted butter (Kirkland brand is best or use unsalted butter)
Directions for the cake:
Preheat the oven to 325*F. Lightly grease three 8 inch round pans and cocoa them (normally you would use flour, but since it is flourless if you use cocoa then it stays gluten free. If you don't care about gluten free by all means use flour, but cocoa works just as well (It is what I use on my pans with Chocolate cakes). Line the bottom of the pans with wax paper and lightly grease the paper.
In a food processor, grind the pecans with 1/2 cup of the sugar and the salt until they turn into a fine meal. Ad the egg yolks, 2 whole eggs, vanilla, and baking powder and blend until you get a smooth paste.
Whip the 8 egg whites on high in the bowl of an electric mixer using the whisk attachment. Just as the egg whites start to gain volume and look white and fluffy (but not chunky), add the remaining 1/2 cup of sugar in a slow, steady stream. Whisk on high until the whites are very shiny and hold a stiff peak.
Transfer the pecan paste to a large metal mixing bowl and stir in a heaping spoonful of egg whites to lighten the batter. Gently fold the remaining egg whites into the pecan mixture until well incorporated, being careful to keep the integrity of the aerated eggs. Divide the batter among the three cake pans and bake for 30-45 minutes until the cake springs back when you touch it. Allow to cool completely on wire racks before you release from the pan.
For the buttercream:
Place the chocolate, egg yolks and vanilla in a blender or food processor. With the motor running, add the boiling water in a slow, steady stream. Add the butter in small bits and process until the frosting is smooth If it's too soft to spread, refrigerate.
I made mine in the blender and it worked wonderfully! I know it sounds weird but you have try it.
I hope you all enjoy the recipe! And tell me what you think after you make it! As well as a name for it. Who ever gives the best name will win a treat!!
Ingredients for the cake:
Shortening and cocoa for the pans (3 8 inch round pans)
12 ounces pecans
1 cup sugar, seperated
1/2 tsp salt
8 large eggs, separated, plus 2 whole eggs
1 1/2 tablespoons of vanilla extract
2 tsp baking powder
For the Frosting:
12 ounces bittersweet chocolate, finely chopped
8 large egg yolks
2 tspoons vanilla extract
1/2 cup boiling water
1/2 pound (2 sticks) salted butter (Kirkland brand is best or use unsalted butter)
Directions for the cake:
Preheat the oven to 325*F. Lightly grease three 8 inch round pans and cocoa them (normally you would use flour, but since it is flourless if you use cocoa then it stays gluten free. If you don't care about gluten free by all means use flour, but cocoa works just as well (It is what I use on my pans with Chocolate cakes). Line the bottom of the pans with wax paper and lightly grease the paper.
In a food processor, grind the pecans with 1/2 cup of the sugar and the salt until they turn into a fine meal. Ad the egg yolks, 2 whole eggs, vanilla, and baking powder and blend until you get a smooth paste.
Whip the 8 egg whites on high in the bowl of an electric mixer using the whisk attachment. Just as the egg whites start to gain volume and look white and fluffy (but not chunky), add the remaining 1/2 cup of sugar in a slow, steady stream. Whisk on high until the whites are very shiny and hold a stiff peak.
Transfer the pecan paste to a large metal mixing bowl and stir in a heaping spoonful of egg whites to lighten the batter. Gently fold the remaining egg whites into the pecan mixture until well incorporated, being careful to keep the integrity of the aerated eggs. Divide the batter among the three cake pans and bake for 30-45 minutes until the cake springs back when you touch it. Allow to cool completely on wire racks before you release from the pan.
For the buttercream:
Place the chocolate, egg yolks and vanilla in a blender or food processor. With the motor running, add the boiling water in a slow, steady stream. Add the butter in small bits and process until the frosting is smooth If it's too soft to spread, refrigerate.
I made mine in the blender and it worked wonderfully! I know it sounds weird but you have try it.
I hope you all enjoy the recipe! And tell me what you think after you make it! As well as a name for it. Who ever gives the best name will win a treat!!
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