Chocolate nut cake

Womans~Day

Cooking time: More than 2 hours

Serves: 10 or more

Type: Cake; Family

Tools

Kitchen friendly view

5 stars - based on 2 reviews

Ingredients

400g quality dark chocolate, chopped
100g butter, chopped
½ teaspoon sea salt
7 eggs
1 cup brown sugar
300g packet hazelnut meal
1 tablespoon amaretto, whisky or Galliano
1 teaspoon baking powder

1/3 cup cream
300g dark chocolate

1 cup caster sugar
¼ cup water
½ cup pecan halves

Preparation method

Preheat oven to moderate, 180°C. Grease and line a 24cm round cake pan with baking paper.
Place chocolate, butter and salt in a heatproof bowl over a saucepan of simmering water. Stir 3-4 minutes, until melted. Set aside to cool 5 minutes.
In a large, heatproof bowl, whisk eggs and sugar together until well combined. Place over a bowl of simmering water and continue whisking 3-4 minutes, until thick and pale.
Fold melted chocolate mixture into egg mixture. Then fold in hazelnut meal, liquor and baking powder.
Pour mixture into pan. Bake 50-55 minutes, until cooked when tested with a skewer (when inserted in the centre it should come out with a few moist crumbs). Cool completely in pan before transferring to a wire rack. Meanwhile, make ganache and candied pecans.
GANACHE: Heat cream in a heatproof bowl over a saucepan of simmering water until almost boiling. Add chocolate, stirring until melted and smooth. Chill 20 minutes, or until of spreading consistency.
CANDIED PECANS: Line an oven tray with baking paper. Combine sugar and water in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Increase heat to medium and bring to the boil. Simmer, without stirring, 6-8 minutes, until just beginning to turn golden. Using tongs, dip each pecan in toffee. Transfer to tray, letting toffee drip and spread into irregular patterns. Allow to set at room temperature.
Spread ganache over top and sides of cooled cake. Then decorate with candied pecans, as shown.

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