NANA JOSé'S CHOCOLATE PECAN CAKE
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Provided by Joan Nathan
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
- Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
- Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
- For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
CHOCOLATE PECAN CHEESECAKE
Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.
Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
- Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
- Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
- While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
CARAMEL-PECAN CHOCOLATE CAKE
No one will believe that Ruth Lee's ooey-gooey chocolate cake is actually light. The Ontario, Canada reader's decadent treat features two chocolate cake layers with creamy caramel between.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 243mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CUPCAKES WITH BAILEY'S CREME FROSTING
Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious!
Provided by pinkegobox
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
- Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
- Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
- Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
- While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
- Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 367 calories, Carbohydrate 51.4 g, Cholesterol 49.4 mg, Fat 17.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 10.9 g, Sodium 267.2 mg, Sugar 38.1 g
CHOCOLATE PECAN CAKE
Steps:
- Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
- In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
- In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
- In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
- Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
- Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
- Just before serving, dust cake with confectioners' sugar.
CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
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