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Name: Chocolate Pecan Gateau
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 200 g Pecans; roughly chopped; 2 tb Plain flour; 2 tb Brandy; 3/4 c Caster sugar; 4 Eggs separated

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INGREDIENTS

200 g Pecans; roughly chopped
2 tb Plain flour
2 tb Brandy
3/4 c Caster sugar
4 Eggs ; separated

Servings

INSTRUCTIONS

MMMMM-------------------CHOCOLATE BRANDY GLAZE------------------------ 325 g Milk chocolate; broken 2 ts Instant coffee powder 1/3 c Thickened cream 1 tb Brandy 125 g Pecans; roughly chopped 1. Place egg yolks, sugar and brandy in a bowl and beat until thick and pale. Place egg whites in a clean bowl and beat until stiff. Fold egg whites, pecans and flour into egg yolk mixture. 2. Pour into a lightly greased and lined 23 cm springform tin. Bake in a moderate oven (180C) for 40 minutes or firm. Cool in tin. 3. To make glaze, place chocolate, coffee powder, cream and brandy in a heatproof bowl set over a saucepan of simmering water and heat, stirring, until mixture is smooth. Remove bowl from pan and set aside to cool slightly. Spread glaze over top and sides of cooled cake. Sprinkle pecans over top of cake and press into side of cake. Allow to set before serving. Recipe by: Super Food Ideas (Aussie Magazine)

NOTES

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Chocolate Pecan Gateau

200 g Pecans; roughly chopped
2 tb Plain flour
2 tb Brandy
3/4 c Caster sugar
4 Eggs separated

MMMMM-------------------CHOCOLATE BRANDY GLAZE------------------------    325 g  Milk chocolate; broken      2 ts Instant coffee powder    1/3 c  Thickened cream      1 tb Brandy    125 g  Pecans; roughly chopped   1. Place egg yolks, sugar and brandy in a bowl and beat until thick  and pale. Place egg whites in a clean bowl and beat until stiff. Fold  egg whites, pecans and flour into egg yolk mixture.    2. Pour into a lightly greased and lined 23 cm springform tin. Bake  in a moderate oven (180C) for 40 minutes or firm. Cool in tin.    3. To make glaze, place chocolate, coffee powder, cream and brandy in  a heatproof bowl set over a saucepan of simmering water and heat,  stirring, until mixture is smooth. Remove bowl from pan and set aside  to cool slightly. Spread glaze over top and sides of cooled cake.  Sprinkle pecans over top of cake and press into side of cake. Allow  to set before serving.    Recipe by: Super Food Ideas (Aussie Magazine)

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 8 servings

Calories: 264
Calories from Fat: 112 (42%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.7g
Cholesterol 528.8mg		163 %
Sodium 175.4mg		6 %
Potassium 173.3mg		5 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 21.6g
Protein 15.9g		23 %
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: 264

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