Chocolate Pecan Cake
[dropcap style=”font-size: 60px; color: #00adef;”] L[/dropcap]et me guess where you’re celebrating Easter…
So if you’re looking for a simple Easter treat that doesn’t require any fancy baking skills.
Or any baking skills at all.
Something that won’t send your blood sugar rocketing.
But will definitely be a show stopper.
Then I highly recommend you try this Chocolate Pecan Cake.
It’s what my family will be enjoying on Easter Sunday.
Chocolate Pecan ‘Cake’
- 250 g (1 cup) whipping cream (35% milk fat)
- 200 g (7oz) dark chocolate (70% cocoa solids)
- 200 g (7oz) whole pecans, roasted
- Line a loaf tin with baking paper so the base and sides are covered.
- Place cream in a small saucepan and bring to a simmer.
- Meanwhile, roughly chop the chocolate into chunks and place in a bowl.
- Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.
- Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.
- Refrigerate until set – about 2 hours or more.
Substitutions for Chocolate Pecan Cake
milk or white chocolate – don’t be tempted to substitute in milk or white chocolate because there won’t be enough cocoa butter coming from the chocolate to ‘set’ the pie.
dairy free / paleo – replace the cream with coconut milk OR other dairy-free milk like soy milk or almond milk. The flavour profile will change, but not necessarily in a bad way.
no cream? – replace with half melted butter half water or see the dairy-free options above.
‘pie’ – either pour the mixture into a pre-cooked and cooled pie crust. OR crush about 120g (4oz) of plain sweet biscuits (cookies) and mix with 30g (1oz) melted butter and spread over the base of the pan before filling with the chocolate mixture.
different nuts – feel free to use other nuts like almonds, macadamias, brazil nuts, hazelnuts, walnuts or cashews.
nut-free – replace nuts with fruit like raspberries or pitted cherries.
less structured – roughly chop pecans and sprinkle them over the cake instead of laying them strategically.
Absolutely! It is best on the first day when the nuts are still crunchy. They soften over time but it isn’t the end of the world. Keeps in the fridge for a few weeks (if no one knows it’s there) and in the freezer for months.
Recipes Similar to Chocolate Pecan Cake
- No-Bake Chocolate Cherry Cake
- Moist Chocolate & Zucchini Cake
- Strawberry Almond Shortcakes
- 3 Biggest Mistakes of Low Carb Bakers
- Zucchini, Honey & Almond Cake
- Amazing Orange & Almond Birthday Cake
ps. For more healthy sugar-free baking ideas see my Sunday Baking Sessions eCookbook.