Flourless Chocolate-Pecan Cake Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Oakland chef Tanya Holland puts a Southern spin on this classic Passover cake. It will rise as it bakes, and then sink rather dramatically in the center. Don't worry about this--just trim the top with a large serrated knife and save the pieces for snacks.
Ingredients
- 12 ounces bittersweet chocolate (63% or 64% cacao), chopped
- 1/2 cup plus 1 1/2 tbsp. roasted pecan, almond, or walnut oil
- 3 teaspoons vanilla extract, divided
- 1 cup lightly toasted pecans or almonds or 2/3 cup purchased nut flour*
- 1/2 cup plus 2 tbsp. granulated sugar, divided
- 3 to 4 large, firm oranges
- 7 large eggs, separated
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat oven to 325 ° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit.
- Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil. Cool slightly; stir in 2 tsp. vanilla.
- Grind pecans and 1 tbsp. granulated sugar in a food processor in 2 batches, pulsing so you don't end up with pecan butter (you'll have some larger pieces). With a medium-mesh sifter, sift to yield 2/3 cup pecan flour.
- Zest 2 oranges with a 5-holed zester; juice enough oranges to yield 1 1/4 cups juice.
- Using a mixer, beat egg yolks and brown sugar in a medium bowl until mixture is pale and, when beaters are lifted, falls in thick ribbons, 5 minutes. Beat in 2 tbsp. plus 1 tsp. orange juice (mixture will get more liquidy). Gently fold in pecan flour. Fold in chocolate mixture.
- In another bowl with clean beaters, beat egg whites with salt until foamy. Gradually rain in 7 tbsp. granulated sugar; beat into soft peaks, 3 minutes. Gently fold half of egg whites into chocolate mixture; then fold in remaining whites.
- Pour batter into pan and bake until a toothpick inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Let cool on a rack (it will sink a lot).
- Make glaze: In a large frying pan, boil remaining orange juice, 2 tbsp. granulated sugar, and the zest over medium-high heat until reduced to 1/2 cup, 10 minutes. Sift powdered sugar into juice and whisk smooth. Let cool 5 minutes, then whisk in remaining 1 tsp. vanilla.
- Let cake cool, then run a heated thin metal spatula (heat under hot water, then dry with a towel) around inside of pan.
- Remove rim of pan. Starting from edge and working toward center, carefully trim uneven top layer from cake using a large serrated knife. Invert cake onto a plate.
- Cut cake with a heated knife, wiping between slices. Drizzle slices with glaze.
- *Find nut flours at amazon. com (pecan flour is called "meal").
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