Pecan Chocolate Cake – Flourless with Ground Pecans
This Pecan chocolate cake is the perfect flourless dessert, satisfying both chocolate cravings and dietary restrictions. Rich and moist, it’s a decadent treat that everyone will love, whether they’re observing a gluten-free diet or simply looking for a delicious dessert. With its deep chocolate flavor and nutty undertones, this cake is sure to become a new Passover tradition for your family.
In 2005, I moved to Israel and discovered a beautiful tradition in my family. Every year, during Passover, we gather for a special dinner where each family member contributes a dish. I took on the role of dessert and side dishes. However, Passover’s dietary restrictions, which exclude flour, presented a unique challenge for dessert.
After some thought, I decided to try a flourless chocolate cake. It was a hit! Since then, I’ve made it a tradition to prepare this cake every Passover. Over the years, it has become known as “Veena’s Passover Chocolate Cake” and is eagerly anticipated by my family. This dessert has not only become a favorite but also a cherished part of our Passover celebrations, adding a sweet touch to our annual gatherings.
Why is this the best pecan chocolate cake?
- Rich and Decadent Flavor: The combination of melted chocolate, butter, and ground pecans creates a rich and indulgent flavor that chocolate lovers will adore.
- Moist and Tender Texture: The use of whipped eggs and ground pecans in place of flour results in a moist and tender crumb, making every bite a delightful experience.
- Versatile and Adaptable: This cake can be easily adapted to suit different dietary needs, as it is naturally gluten-free and can be made dairy-free by using dairy-free chocolate and butter substitutes.
- Impressive Presentation: Topped with a glossy chocolate glaze and decorated with chocolate-coated pecans, this cake looks as good as it tastes, making it perfect for special occasions or celebrations.
Ingredients and substitutes
- Unsalted Butter: Adds moisture and richness to the cake. You can substitute with margarine or a dairy-free butter alternative for a dairy-free version.
- Semisweet Chocolate: Provides the main chocolate flavor. Use high-quality chocolate for the best results. For a dairy-free version, use dairy-free chocolate.
- Eggs: Separate the eggs and whip the whites to incorporate air into the batter, giving the cake structure and lightness.
- Granulated Sugar: Sweetens the cake and helps aerate the eggs when beaten.
- Ground Pecans: Add texture and flavor to the cake. You can use other ground nuts like almonds or hazelnuts if you prefer.
- Brewed Coffee: Enhances the chocolate flavor without making the cake taste like coffee. You can substitute with water or milk if you prefer.
- Vanilla Extract: Adds flavor to the cake. You can use other flavorings like almond extract for a different flavor profile.
- Salt: Enhances the flavors in the cake and balances the sweetness. Omit if using salted butter.
- Chocolate-coated Pecans: For decoration, adds a crunchy texture and additional chocolate flavor. You can use regular pecans or other nuts if you prefer.
Step-by-step: Pecan Chocolate Cake (Flourless)
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Grease the parchment paper as well. Wrap the outside of the cake pan with aluminum foil to prevent water from seeping in.
- In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring occasionally. Once melted and smooth, remove from heat and let cool slightly.
- In a large bowl, add the whole eggs and a pinch of salt. Using a hand mixer or stand mixer, beat the eggs until light and frothy, about 3-4 minutes. Gradually add the sugar to the whipped eggs, beating until thick and pale in color.
- Stir in the melted chocolate mixture, ground pecans, brewed coffee, and vanilla extract until well combined.
- Place the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
- Carefully transfer the roasting pan to the preheated oven and bake the cake for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Remove the cake from the water bath and let it cool in the pan for 10 minutes.
- For the chocolate glaze, melt the chocolate with butter and honey in a double boiler or microwave-safe bowl. Dip the pecans partially in chocolate pecans and leave to set on parchment paper in the fridge for a while.
- Pour the chocolate glaze over the cooled cake while still in the pan. Decorate the top of the cake with chocolate-coated pecans or regular pecans. Leave the glaze to set at room temperature for a few hours or in the fridge for the chocolate to set.
- When ready to serve, unmold the cake from the springform pan and transfer to a serving platter.
How to make homemade ground pecans
- Place pecans on a baking tray and toast them in the oven for about 10 minutes. Remove and let cool completely. Set aside 8 to 10 pecans for the final decoration.
- Place the remaining pecans in a food processor with a few tablespoons of sugar (approximately 4 tbsp).
- Grind to a fine powder. Use a pulsing motion to prevent the pecans from releasing oil.
Pro tip – The reason we add some sugar from the recipe is to prevent the pecans from releasing oil. Oily pecan meal will make a greasy cake.
Pecan Chocolate Cake (Flourless)
This flourless chocolate cake with ground pecans is the perfect Passover dessert, satisfying both chocolate cravings and dietary restrictions. Rich and moist, it's a decadent treat that everyone will love, whether they're observing Passover or simply looking for a delicious dessert. With its deep chocolate flavor and nutty undertones, this cake is sure to become a new Passover tradition for your family.
Video
Ingredients
Cake
- 5 oz (140 g) Chocolate dark or semi-sweet
- 4 tbsp (60 g) Unsalted butter room temperature
- 3 large Eggs
- ¾ cup (150 g) Sugar divided
- ¼ tsp Kosher salt
- 1½ cup (200 g) Ground pecans
- ¼ cup Coffee brewed
- 1 tsp Vanilla extract
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Grease the parchment paper as well. Wrap the outside of the cake pan with aluminum foil to prevent water from seeping in.
- In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring occasionally. Once melted and smooth, remove from heat and let cool slightly.5 oz Chocolate, 4 tbsp Unsalted butter
- In a large bowl, add the whole eggs and a pinch of salt. Using a hand mixer or stand mixer, beat the eggs until light and frothy, about 3-4 minutes. Gradually add the sugar to the whipped eggs, beating until thick and pale in color.3 large Eggs, ¾ cup Sugar, ¼ tsp Kosher salt
- Stir in the melted chocolate mixture, ground pecans, brewed coffee, and vanilla extract until well combined.1½ cup Ground pecans, ¼ cup Coffee , 1 tsp Vanilla extract
- Place the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
- Carefully transfer the roasting pan to the preheated oven and bake the cake for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Remove the cake from the water bath and let it cool in the pan for 10 minutes.
- For the chocolate glaze, melt the chocolate with butter and honey in a double boiler or microwave-safe bowl. Dip the pecans partially in chocolate pecans and leave to set on parchment paper in the fridge for a while.4 oz Chocolate, 2 tbsp Butter, 1 tbsp Honey
- Pour the chocolate glaze over the cooled cake while still in the pan. Decorate the top of the cake with chocolate-coated pecans or regular pecans. Leave the glaze to set at room temperature for a few hours or in the fridge for the chocolate to set.10 – 12 Pecan halves
- When ready to serve, unmold the cake from the springform pan and transfer to a serving platter.
Notes
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- Use High-Quality Chocolate: Since chocolate is a key ingredient, using high-quality chocolate will result in a richer flavor and better texture.
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- Properly Whip the Eggs: Whipping the egg whites until they form stiff peaks is crucial for incorporating air into the batter and giving the cake a light texture. Be careful not to overmix, as this can deflate the egg whites.
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- Ground Pecans: Ensure the pecans are finely ground to a powder-like consistency. This helps to evenly distribute them in the batter and gives the cake a smooth texture.
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- Baking in a Water Bath: Baking the cake in a water bath helps to regulate the temperature and prevent the cake from drying out. Make sure to wrap the cake pan in aluminum foil to prevent water from seeping in.
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- Cooling and Glazing: Allow the cake to cool completely before glazing. This helps the glaze set properly and gives the cake a polished finish.
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- Decorating: When decorating with chocolate-coated pecans or regular pecans, gently press them into the glaze to ensure they adhere securely.
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- Storage: Store the cake in an airtight container in the refrigerator. Bring it to room temperature before serving for the best texture and flavor.
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- Experiment with Flavors: Feel free to experiment with different nuts or flavorings to customize the cake to your taste. Almonds, hazelnuts, or a splash of rum or almond extract can add interesting twists to the recipe.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Properly Whip the Eggs: Whipping the egg whites until they form stiff peaks is crucial for incorporating air into the batter and giving the cake a light texture. Be careful not to overmix, as this can deflate the egg whites.
- Ground Pecans: Ensure the pecans are finely ground to a powder-like consistency. This helps to evenly distribute them in the batter and gives the cake a smooth texture.
- Baking in a Water Bath: Baking the cake in a water bath helps to regulate the temperature and prevent the cake from drying out. Make sure to wrap the cake pan in aluminum foil to prevent water from seeping in.
- Cooling and Glazing: Allow the cake to cool completely before glazing. This helps the glaze set properly and gives the cake a polished finish.
- Decorating: When decorating with chocolate-coated pecans or regular pecans, gently press them into the glaze to ensure they adhere securely.
- Storage: Store the cake in an airtight container in the refrigerator. Bring it to room temperature before serving for the best texture and flavor.
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Frequently asked questions
Can I freeze this chocolate flourless cake?
Yes, you can. This cake can be kept in the fridge for up to a week and can be frozen for up to a month. Make sure to wrap it well to prevent freezer burns and thaw it in the fridge a day before you need it.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time. It can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw the cake in the refrigerator before serving.
Why did my chocolate flourless pecan cake sink/fall?
It is always recommended to whip eggs at a low speed, then move up to high speed as well as add sugar slowly, one tablespoon at a time. Often when air is beaten into the egg too quickly the batter, when baked, tends to deflate or skin. This is an issue not just with gluten-free but often with regular wheat flour cakes too.
I am really confused with this recipe. I am very anxious to try it cause it sounds delicious! However the Ingredients do not match Directions. First, vanilla extract is not listed in ingredients but directions say to add vanilla in with pecans and coffee. So how much vanilla? Ingredients say to separate eggs but then in the directions, it says to “whip” the whole eggs with sugar. Why then do they need to be separated? Also, in ingredients, states sugar is to be divided 3 times but I can only find two instances. Any clarification would be appreciated as I can’t wait to taste this! Thanks for posting the recipe!
Jamey- I apologize. I just changed the recipe from separated to whole eggs and then forget to make all the changes. Yes, you do not need to separate the eggs anymore and the sugar can be divided into two. Thanks for bringing this to my attention. I just fixed it. This is a very delicious cake but the separating of eggs would discourage people from trying so I decided to retest the recipe and this one is much easier. Let me know how it was. Thanks.
hi.. i would love to try this recipe. pls suggest if i can make vegetarian verion of flour less cake. how to substitute eggs? and i also noticed there is no baking powder or soda?
thank you
This one needs eggs Bhavi. there is no substitute for eggs in this one.
hmm… i thought of using aquafaba in place of eggs? Do you think it will work?
I have not tried it so I cannot say, Bhaavi.
Your nut loaded chocolate cake sounds and looks YUMMY !!!!!! This recipe is a must try and absolutely perfect for Passover.
Thank you, Gabi. This is perfect for Passover.
This flourless cake looks absolutely gorgeous!!! Chocolate and pecan combo sounds amazing, I can imagine how delicious this cake would taste.
Thank you, Geetha. It was very delicious.
I am weak to anything with chocolates and nuts, and your photos makes me drool. I don’t have pecans at home, but I do have a surplus of almond, so I guess I’ll be making this soon. 🙂
Thanks, Anita. Chocolate is my weakness too.
Looks delicious & scrumptious and that too a flourless cake. Thanks for the recipe.
Thanks, Megha.
I love how rich and decadent it looks! I’ve made a flourless chocolate cake before, but not with nuts! I can’t wait to try your version!
Thanks, Pam. Yes, this is rich and decadent.
I’m trying to cut out gluten so this is perfect!
Thanks Matt.
The perfect gluten free chocolate cake! Can’t wait to try this recipe out.
Thanks Jordin
Chocolate and Pecans are such a great combo! This cake looks amazing!
Thanks, Shanika.