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Name: Chocolate Pecan Cake with Marble Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Granulated sugar; divided; 2 tb All-purpose flour 25 mL; 1/4 ts Cream of tartar 1 mL; 4 Eggs; separated 4; 1 c Ground toasted pecans 250 mL; 6 oz Bittersweet or semisweet; 3/4 c Unsalted butter 175 mL

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INGREDIENTS

3/4 c Granulated sugar; divided
2 tb All-purpose flour 25 mL
1/4 ts Cream of tartar 1 mL
4 Eggs; separated 4
1 c Ground toasted pecans 250 mL
6 oz Bittersweet or semisweet
3/4 c Unsalted butter 175 mL

Servings

INSTRUCTIONS

MMMMM---------------------------GLAZE-------------------------------- 8 oz Bittersweet or semisweet -chocolate 250 g 1/2 c Whipping cream 125 mL 2 oz White chocolate 60 g Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or springform pan and line the bottom with a round of parchment paper. Butter lightly again. To make cake, chop bittersweet chocolate and cut up butter. Melt together in a bowl over gently simmering water. In large bowl, beat 1/2 cup/125 mL sugar with egg yolks until light. Stir in warm chocolate/butter mixture. Mix in pecans and flour. In separate bowl, beat egg whites with cream of tartar until mounds begin to form. Slowly beat in remaining 1/4 cup/50mL sugar. Beat until stiff but not dry. Stir one-third of egg whites into chocolate base to lighten it. Fold in remaining whites lightly. Spoon mixture gently into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out moist but not runny. Cool cake in pan. Cake will be puffy and then fall, but dont worry. For the glaze, chop bittersweet chocolate and place in a bowl over simmering water with the cream. Heat until melted and smooth. Allow to cool slightly. It should still be pourable. When the cake is cool, gently push edges down so the top is flat. Turn cake out onto a serving platter that has a slight lip and leaves a 2 inch/5cm border around the cake. (The top of the cake has now become the bottom.) Brush off any crumbs and pour glaze on top of cake. Rotate cake slowly so glaze coats top and sides and excess runs off cake onto platter. Melt white chocolate over simmering water. Pipe chocolate through paper cone or clean squeeze bottle into concentric circles over top of cake. Pipe one or two circles around cake in glaze on platter. With end of chopstick or dull knife, swirl white chocolate and glaze into small circles. Serve at room temperature. NOTES : The beauty of this cake is that if the glaze isnt perfect, no one will know! Let the glaze run onto the serving platter - it creates a stunning effect and covers any ragged edges. The swirls of white chocolate hide any imperfections. For presentation, arrange slices of strawberries, kiwi fruit, fresh figs or oranges down the side of each serving. You can use matzoh meal in place of flour in this recipe and serve the cake at Passover. This recipe, from the revised Bonnie Stern Desserts book, makes 8 to 10 servings.

NOTES

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Chocolate Pecan Cake with Marble Glaze

3/4 c Granulated sugar; divided
2 tb All-purpose flour 25 mL
1/4 ts Cream of tartar 1 mL
4 Eggs; separated 4
1 c Ground toasted pecans 250 mL
6 oz Bittersweet or semisweet
3/4 c Unsalted butter 175 mL

MMMMM---------------------------GLAZE--------------------------------      8 oz Bittersweet or semisweet           -chocolate 250 g    1/2 c  Whipping cream 125 mL      2 oz White chocolate 60 g   Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or  springform pan and line the bottom with a round of parchment paper.  Butter lightly again.    To make cake, chop bittersweet chocolate and cut up butter. Melt  together in a bowl over gently simmering water.    In large bowl, beat 1/2 cup/125 mL sugar with egg yolks until light.    Stir in warm chocolate/butter mixture. Mix in pecans and flour. In  separate bowl, beat egg whites with cream of tartar until mounds  begin to form. Slowly beat in remaining 1/4 cup/50mL sugar. Beat  until stiff but not dry.    Stir one-third of egg whites into chocolate base to lighten it. Fold  in remaining whites lightly. Spoon mixture gently into prepared pan.    Bake for 35 to 40 minutes, or until a toothpick inserted into the  center comes out moist but not runny.    Cool cake in pan. Cake will be puffy and then fall, but dont worry.    For the glaze, chop bittersweet chocolate and place in a bowl over  simmering water with the cream. Heat until melted and smooth. Allow  to cool slightly. It should still be pourable.    When the cake is cool, gently push edges down so the top is flat.  Turn cake out onto a serving platter that has a slight lip and leaves  a 2 inch/5cm border around the cake. (The top of the cake has now  become the bottom.) Brush off any crumbs and pour glaze on top of  cake. Rotate cake slowly so glaze coats top and sides and excess runs  off cake onto platter.    Melt white chocolate over simmering water. Pipe chocolate through  paper cone or clean squeeze bottle into concentric circles over top  of cake. Pipe one or two circles around cake in glaze on platter.    With end of chopstick or dull knife, swirl white chocolate and glaze  into small circles. Serve at room temperature.        NOTES : The beauty of this cake is that if the glaze isnt perfect,  no one will know! Let the glaze run onto the serving platter - it  creates a stunning effect and covers any ragged edges. The swirls of  white chocolate hide any imperfections. For presentation, arrange  slices of strawberries, kiwi fruit, fresh figs or oranges down the  side of each serving. You can use matzoh meal in place of flour in  this recipe and serve the cake at Passover. This recipe, from the  revised Bonnie Stern Desserts book, makes 8 to 10 servings.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 1 servings

Calories: 815
Calories from Fat: 459 (56%)

Amt Per Serving		% DV

	Total Fat 51g	68 %
	Saturated Fat 30.2g	151 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 18.7mg		1 %
Potassium 620.9mg		16 %
Total Carbohydrate 107.3g		32 %
	Dietary Fiber 10g	40 %
	Sugars, other 97.3g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 815

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