Fudgey Pecan Cake
Yield
10 servingsPrep
15 minCook
1 hrsReady
?Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
melted |
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
cocoa powder
plus 1 tb cocoa |
|
| ½ | cup |
all-purpose flour
unsifted |
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
water
|
|
| ¾ | cup |
pecans
finely chopped |
|
| 3 | each |
egg whites
room temperature |
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| Royal glaze | |||
| 8 | ounces |
unsweetened chocolate
semi-sweet, broken into pieces |
|
| ½ | cup |
heavy whipping cream
or whipping cream |
|
| Garnish | |||
| 1 | x |
pecan halves
if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
melted |
|
| 355 | ml |
sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
cocoa powder
plus 1 tb cocoa |
|
| 118 | ml |
all-purpose flour
unsifted |
|
| 45 | ml |
vegetable oil
|
|
| 45 | ml |
water
|
|
| 177 | ml |
pecans
finely chopped |
|
| 3 | each |
egg whites
room temperature |
*
|
| 0.6 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| Royal glaze | |||
| 231.2 | ml/g |
unsweetened chocolate
semi-sweet, broken into pieces |
|
| 118 | ml |
heavy whipping cream
or whipping cream |
|
| Garnish | |||
| 1 | x |
pecan halves
if desired |
*
|
Directions
Line bottom of 9 inch; springform pan with aluminum foil; butter foil and side of pan.
Set aside.
Combine ¾ cup melted butter, the sugar and vanilla in large mixer bowl; beat well.
Add egg yolks, one at a time, beating well after each addition.
Blend in cocoa, flour, oil and water; beat well.
Stir in chopped pecans.
Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form.
Carefully fold into chocolate mixture.
Pour into prepared pan.
Bake at 350℉ (180℃) for 45 minutes or until top begins to crack slightly (cake will not test done in center).
Cool 1 hour.
Cover; chill until firm.
Remove side of pan.
Prepare Royal Glaze.
Pour over cake, allowing glaze to run down side.
With narrow metal spatula, spread glaze evenly on top and side.
Allow to harden.
Garnish with pecan halves.
For Royal Glaze:
Combine chocolate and cream in small saucepan.
Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do NOT boil.
Remove from heat;cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes.
*You may substitute 1⅓ cup Semi Sweet Chocolate Chips for the baking chocolate.
