Cake: Preheat to 325
Butter 2 9" pans and parchment and butter.
Melt chocolate and butter in double boiler. Cover top and leave for 15 minutes. Stir till smooth. Keep at room temp.
Beat eggs and yolks till light and fluffy and very pale in color. Fold 1/3 of eggs into melted chocolate, then the rest to incorporate well. Divide between pans and bake 20-25 minutes until temp is 170.
Invert one onto board, the other onto base of 9" springform. cool
Heat brown sugar, butter and corn syrup. Bring to boil, then remove from heat. Add chopped pecans and cake flour and combine.
4 Tablespoons = large 16 minutes
1 teaspoon = small 6-8 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (759g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1717 (60%)|
|Amt Per Serving||% DV|
|Total Fat 190.8g||254 %|
|Saturated Fat 93.1g||465 %|
|Monounsaturated Fat 65.2g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 1470.3mg||452 %|
|Sodium 1480.5mg||51 %|
|Potassium 1141.8mg||30 %|
|Total Carbohydrate 257.9g||76 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 245.4g|
|Protein 52.2g||75 %|
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.
Calories per serving: 2853
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!