Fudgey Pecan Cake

This indulgent Fudgey Pecan Cake is a decadent dessert that balances intense chocolate flavor with the buttery crunch of toasted pecans. The cake itself is dense and moist, similar to a flourless chocolate cake, relying on whipped egg whites for structure and airiness. It is crowned with a smooth, sweet royal glaze that sets hard, providing a beautiful contrast to the tender crumb. Perfect for holiday gatherings, birthdays, or whenever you need a show-stopping finale to a meal. While it requires a bit of patience to chill and glaze properly, the result is a sophisticated treat that feels homemade yet elegant. Serve slices at room temperature for the best texture and flavor.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 481.8

Dietary: Vegetarian

Description

This indulgent Fudgey Pecan Cake is a decadent dessert that balances intense chocolate flavor with the buttery crunch of toasted pecans. The cake itself is dense and moist, similar to a flourless chocolate cake, relying on whipped egg whites for structure and airiness. It is crowned with a smooth, sweet royal glaze that sets hard, providing a beautiful contrast to the tender crumb. Perfect for holiday gatherings, birthdays, or whenever you need a show-stopping finale to a meal. While it requires a bit of patience to chill and glaze properly, the result is a sophisticated treat that feels homemade yet elegant. Serve slices at room temperature for the best texture and flavor.

Directions

1
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with aluminum foil, leaving excess overhanging the sides. Butter the foil and the sides of the pan. Set aside.
2
In a large bowl, combine melted butter, sugar, and vanilla. Beat well until smooth.
3
Add egg yolks one at a time, beating well after each addition until fully incorporated.
4
Blend in the cocoa powder, flour, vegetable oil, and water. Beat well until the mixture is uniform.
5
Stir in the finely chopped pecans.
6
In a small clean bowl, beat egg whites, cream of tartar, and salt until stiff peaks form.
7
Carefully fold the whipped egg whites into the chocolate mixture in two or three additions, just until combined. Do not overmix.
8
Pour the batter into the prepared springform pan.
9
Bake for 45 minutes, or until the top begins to crack slightly. The cake may not test completely done in the center; this is normal for this style of cake.
10
Allow the cake to cool in the pan for 1 hour.
11
Cover the cake with plastic wrap and chill in the refrigerator until firm, at least 2 hours or overnight.
12
Remove the side of the springform pan. Peel away the foil from the bottom if desired, or leave it on for easier glazing.
13
Prepare the Royal Glaze: Combine 8 oz of semi-sweet baking chocolate (broken into pieces) with 1/2 cup heavy cream or whipping cream. Melt together gently over a double boiler or in short bursts in the microwave, stirring until smooth and glossy. Let cool slightly until it reaches a pourable consistency.
14
Pour the glaze over the chilled cake, allowing it to run down the sides.
15
Use a narrow metal spatula to spread the glaze evenly over the top and sides.
16
Allow the glaze to harden completely before slicing. Garnish with pecan halves if desired.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 481.8kcal

% Daily Value *
Total Fat 32.4g50%
Saturated Fat 11.6g58%
Cholesterol 38.7mg13%
Sodium 360.5mg16%
Total Carbohydrate 49.0g17%
Dietary Fiber 2.8g12%
Sugars 36.9g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fudgey-pecan-cake/