Flourless Chocolate Pecan Cakes Recipes

NANA JOSé'S CHOCOLATE PECAN CAKE

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.

FLOURLESS CHOCOLATE-PECAN CAKES

Steps:

• Heat oven to 350ºF.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until creamy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gently stir in about 1/3 of the egg whites just until blended. Repeat with remaining egg whites.
• Pour into 8 mini fluted tube pans or large ramekins sprayed with cooking spray. Place on rimmed baking sheet.
• Bake 25 to 30 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min. Loosen cakes from sides of pans with sharp knife. Gently remove cakes from pans to wire racks; cool completely.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 20 sec. Stir in powdered sugar and coconut. Spread over cakes. Sprinkle with shaved chocolate and nuts.

FLOURLESS CHOCOLATE PECAN MINI CAKES

Steps:

• Heat oven to 350ºF.
• Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
• Spoon into 36 paper-lined mini muffin cups.
• Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.