Nana José’s Chocolate Pecan Cake
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 1 tablespoon unsalted butter or pareve margarine
- 6ounces bittersweet chocolate
- 1cup pecans
- 6large eggs
- 1teaspoon vanilla extract
- 1cup sugar
- Dash of salt
- 3tablespoons grated piloncillo sugar or brown sugar
- Finely grated zest of 1 lime
- Juice of 2 limes (about ¼ cup juice)
- 1pint strawberries, washed, hulled and halved
- 1pint blackberries, washed
- Lightly sweetened whipped cream, optional
For the Cake
For the Garnish
Nutritional analysis per serving (10 servings)
363 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 6 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
- Step 2
Using a double boiler or pan over simmering water, melt together chocolate and remaining ¼ cup butter. Set aside to cool.
- Step 3
Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
- Step 4
For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Private Notes
Comments
This is just a fantastic recipe. I've made it several times now and it's excellent each time. The last time I browned the butter to bring out the nutty flavor even more.
This cake is delicious! I have made it several times, even get requests for it now. I make it just as described except I use a silicone bundt cake pan in order to get the fancy top. Of course the ingredients don't begin to fill the mold, but it makes a pretty ring of chocolate cake to serve. The ingredients can be doubled using the same pan and temperature. Check with toothpick for doneness.
I forgot to mention, I made this recipe once using my blender and it was great. However, my blender died while trying to make this recipe for the second time, so I use my food processor for it now and it works even better. For comparison’s sake, my blender was old and basic, with just an on-off switch and an aluminum cup, so you’ll probably be fine if you have a fancy one.
Any advice for making this without parchment paper?
Made this tonight for a dinner with family and it was very, very good. Everyone really enjoyed it and the berries with lime were a great addition (using dark brown sugar). It’s also a very easy dessert to make - I think the prepping of the pan and clean up took longer than making it. If you are wondering from the directions whether parchment paper is just on the bottom or needed on the sides too, I did not put it on the sides and it came out easily. Do butter the sides higher than you think you need to because when I took it out of the oven it was quite tall - it settles as it cools. I cooked it in convection (fan) at 330 degrees, was done in about 33 minutes. Wish NYT would give recommendations in their recipes about whether to use convection and what adjustments to make. This will be on repeat!
Can this cake be frozen?