Pecan Chocolate Cake (Flourless)
Calories: 16
Adjust Servings Here: 9 servings
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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