This brownie cake is soft, moist and super chocolatey, and is enriched with pecans, coffee and halva cream on top. It’s festive and will make your dinner guests say “WOW”!
Pecan, Coffee and Halva Brownie Cake
22 cm round cake
For chocolate, pecan and coffee cake:
200 grams dark chocolate
150 grams butter
150 grams sugar
1/4 tsp. salt
2 tsp. coffee powder
3 large eggs at room temperature
75 grams ground pecans
25 grams cornstarch
1 tsp. baking powder
For Halva cream:
250 ml. heavy cream
40 grams honey
30 grams raw tahini paste
1/2 tsp. vanilla extract
1 tsp. cream stabilizer or instant vanilla puffing mix
100 grams dark chocolate
Toasted sesame seeds
- Preheat oven to 170c degrees and grease the pan.
- Chop the chocolate and place in a bowl. Add butter and solvent together in a microwave or over double boiler until everything is melted and mixture is smooth.
- Add sugar, salt and coffee and whisk until smooth.
- Add eggs one at a time while whisking between additions.
- Add pecans, cornstarch and baking powder and beat just until you get a smooth batter.
- Pour the batter into the pan, and smooth the top.
- Bake for 20-25 minutes or until set at the edges but still slightly soft in the center.
- Cool completely at room temperature.
- Halva cream: in a bowl of a mixer, whip cream, honey, tahini, vanilla and stabilizer until stable cream is formed.
- Transfer the cream into a piping bag with a 2 cm round piping tip and drizzle mounds of cream on top of the cake.
- Decoration: melt the chocolate in the microwave or over a double boiler.
- Pour the melted chocolate onto a baking paper and spread in a thin layer using a palate knife.
- Generously sprinkle with sesame seeds and cool in the freezer for 30 minutes to harden.
- Break the chocolate into asymmetrical pieces and garnish the top of the cake.
- Keep the cake in a closed container in the refrigerator up to 3-4 days.
- Instead of honey you can use date syrup or maple.
- You can use any other nut you like instead of pecan.