Triple Chocolate Pecan Cake

The recipe Triple Chocolate Pecan Cake can be made in approximately 8 hours and 45 minutes. This recipe serves 12 and costs $2.07 per serving. Watching your figure? This gluten free recipe has 702 calories, 10g of protein, and 53g of fat per serving. This recipe is liked by 56 foodies and cooks. A mixture of whipping cream, granulated sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by The Baking Pan. A couple people really liked this dessert. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. If you like this recipe, take a look at these similar recipes: Triple Chocolate Pecan Cookies, Coconut Pecan Triple Chocolate Muffins, and The Dark Knight Cake (Triple Chocolate Layer Cake).

Servings: 12

Preparation duration: 480 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.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. Set the pan into a much larger pan with sides and set both pans in the oven. Make a bain-marie (water bath) by pouring about 1 inch of very hot water into the larger pan. Tip: A large roasting pan works well for the outer pan.Bake: Bake 45 minutes, or until the cake is firm to the touch. Remove the 9 inch pan from the water bath and place 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.In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, and vanilla. 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 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.

 

Step by step:

1. In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.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.

2. Add the egg mixture to the sugar mixture and stir to combine.

3. Pour in the melted chocolate mixture and stir until completely combined. Stir in the chopped pecans.

4. Pour the batter into the prepared pan. Set the pan into a much larger pan with sides and set both pans in the oven. Make a bain-marie (water bath) by pouring about 1 inch of very hot water into the larger pan. Tip: A large roasting pan works well for the outer pan.

Bake

1. Bake 45 minutes, or until the cake is firm to the touch.

2. Remove the 9 inch pan from the water bath and place 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.In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, and vanilla. Stir until melted and completely combined.

3. Remove from heat and let cool about 5 minutes.

4. 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.

5. Pour the remaining glaze on top of the cake.Cover the sides of the cake with cup chopped pecans, gently pressing them on with your hand.

6. Let the cake sit, uncovered, at room temperature or in the refrigerator until the glaze is set.

7. Transfer cake to a serving plate.Cover cake and refrigerate until ready to serve. Refrigerate Leftovers.

Nutrition Information:

covered percent of daily need