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🍰 Moist Pecan Chocolate Cake

283 kcal · 30 min · 4 servings

Ingredients

• 200 g dark chocolate (70 % cocoa content)
• 100 g milk chocolate (30 % cocoa content)
• 110 g butter
• 3 tsp crème fraîche
• 130 g pecans
• 3 eggs
• 100 g whole cane sugar
• 0.5 tsp salt
• 180 g wheat flour Type 1050
• 10 g baking powder

Instructions

1. 1. Roughly chop both types of chocolate.
2. 2. Place a pot with a little water on the stove and heat it up.
3. 3. Place a heatproof bowl over the hot water (bain-marie).
4. 4. Add the butter and the chocolate to the bowl.
5. 5. Stir gently until the chocolate and butter are completely melted.
6. 6. Remove the bowl from the pot.
7. 7. Let the chocolate mixture cool down for a short while.
8. 8. Stir the crème fraîche into the cooled chocolate mixture.
9. 9. Line a baking pan or a deep baking sheet with baking paper.
10. 10. Roughly chop the pecan nuts.
11. 11. Add the eggs, sugar, and salt to a large bowl.
12. 12. Whisk the eggs with a mixer until light and creamy.
13. 13. Check if the sugar has completely dissolved.
14. 14. Add the chocolate mixture to the egg mix little by little.
15. 15. Stir the chocolate in well.
16. 16. Mix the flour, pecan nuts, and baking powder in a small bowl.
17. 17. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
18. 18. Gently fold the flour mixture into the batter.
19. 19. Pour the batter into the prepared pan.
20. 20. Smooth the surface of the batter.
21. 21. Bake the cake for about 25 to 30 minutes.
22. 22. Perform the skewer test: A wooden skewer should still be slightly moist when inserted.
23. 23. Remove the cake from the oven.
24. 24. Let the cake cool down completely in the pan.
25. 25. Cut the cake into pieces approximately 5 x 6 cm in size.

Nutrition per serving

• kcal: 283
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 23 g