Photo: Natalie Levin
Whenever I’m asked what are my favorite nuts, I have a serious dilemma. I have entire periods in which hazelnuts are mainly used in my kitchen and I snack them endlessly (roasted hazelnuts are one of the most dangerous things I can have in the kitchen); there can always be long days in which I never stop bake with pistachios; And now I’m in a period of pecans – everything pecan, including this chocolate cake with pecans!
I used so many pecans recently, my husband must think I’ve gone mad. Pecan pie, apples crisp with pecan streusel, sugared pecans and a lot more came out of my oven lately. This wonderful chocolate cake with pecan is also one of the desserts I made recently.
This gluten free chocolate cake with pecans can become your true star for Passover traditional feast. It’s easy to make and is made of a dense chocolate and pecan brownie bottom, rich chocolate cream and dark chocolate glaze at the top with a garnish of sugared pecans. It’s festive, delicious and everyone’s favorite this holiday!
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Photo: Natalie Levin
Gluten Free Chocolate Cake with Pecans
For chocolate and pecan brownie bottom:
- 200 grams of dark chocolate
- 100 grams of butter (or 80 grams of coconut oil)
- 150 grams sugar
- ¼ teaspoon salt
- 4 large eggs
- 100 grams ground pecan nuts
For the chocolate cream:
- 50 grams of milk chocolate
- 50 grams of dark chocolate
- 250 ml. whipping cream (very cold (or cold coconut cream))
For candied pecans:
- 100 grams pecans
- 2 tablespoons of sugar
- 1 tsp. vegetable oil
For chocolate glaze:
- 100 grams of dark chocolate
- 125 ml. whipping cream (or coconut cream)
Brownie bottom:
- Grease the pan and preheat the oven to 170 Celsius degrees.
- Chop the chocolate and put in a bowl. Add butter and melt in a microwave or double steam pot.
- Add sugar and salt to the mixture and mix well.
- Add eggs one after the other, mixing between additions until the mixture is uniform.
- Add ground pecans and mix until combined.
- Pour the batter into the greased pan and straighten the top.
- Bake for 20-25 minutes or until the Brownie stabilizes at the edges but is still slightly vibrating in the center.
- Cool completely at room temperature.
Chocolate cream:
- Chop the two types of chocolate and put in a bowl.
- Dissolve in a microwave or a double steam pot until fully melted.
- Whip the cream to a very stable whipped cream.
- Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well until uniform.
- Add the remaining whipped cream into the chocolate mixture and gently fold until you get a uniform chocolate cream.
- Pour the cream over the brownie bottom and straighten the top.
- Freeze the cake for 2-3 hours until the cream is completely stable.
Candied pecans:
- Preheat the oven to 180 Celsius degrees.
- Sprinkle the pecans on a baking pan lined with baking paper in a uniform layer.
- Sprinkle 2 tablespoons of sugar on top of the pecans and sprinkle some oil. Mix with a tablespoon so that the pecans get a uniform coating of oil and sugar.
- Bake the pecans for 10-15 minutes while stirring every 3-4 minutes until they are golden.
- Cool completely before use.
Chocolate glaze:
- Chop the chocolate and put in a bowl.
- Add cream and melt together in a microwave or double steam pot. Mix until you get a smooth, shiny ganache.
- Pour the ganache over the cold cake and let it run down the sides.
- Garnish the top with candied pecans and serve.
- Instead of pecans, you can use hazelnuts, almonds or any other kind of nuts you like.
- The cake is kept in a closed container in the refrigerator for up to 4 days.
- In the brownie bottom the pecans can be natural or roasted (and grounded), according to personal taste.
Photo: Natalie Levin
Photo: Natalie Levin