My friend Bec sent me this recipe. It’s from Belinda Jeffery. It’s gluten-free, but not calorie free! So if you are after a mega chocolate hit to feed a big crowd, this RICH CHOCOLATE CAKE ticks all the boxes. Plus it’s very easy to make, no eggs to beat separately, just basically chuck everything in a bowl. The cake weighs a ton, the flavour of the pecans is very nice and you can really taste the brandy. I will try it again with Grand Marnier or Cointreau. If you don’t have pecans handy, use almonds. But I suggest you use whole roasted almonds that you whizz yourself, rather than almond meal. There is a nice crunch that way.
250g unsalted butter
250g dark chocolate ( I used 70% Lindt dark chocolate)
85g Dutch cocoa (normal cocoa is ok)
200g roasted pecans
1 ½ cups (330g) caster sugar
1/3 cup (80ml) brandy or cognac
2 teaspoons vanilla essence
- Preheat oven to 180°C. Grease a 23cm springform tin or a normal cake tin (that’s what I did). Line base with baking paper and coat sides with almond meal (to make it gluten-free).
- Roast pecans if not done already and cool a little bit. Blitz them in a food processor until finely chopped. Stop the machine every so often to check them so they don’t become oily and turn into a paste. Set aside.
- Melt butter in a saucepan over low heat. Add chocolate and whisk until it’s melted too. Then take off the heat and add cocoa, stirring until mixture is smooth and thick. Set aside to cool a little.
- In a large bowl, whisk eggs and sugar with a balloon whisk until just blended. Whisk in warm chocolate mixture until well combined. Mix in brandy and vanilla essence. Finally stir in grounded pecans. The batter looks loose and sloppy.
- Pour batter into the cake tin. Bake at 180°C for 40-45 minutes or until the sides are set but the middle 15cm or so of the cake is still a bit wobbly when you gently shake the tin.
- Cool completely in the tin. Once cool, turn out. Chill in the fridge. It will keep for 1 week.
Very delicious but very rich!