FLOURLESS CHOCOLATE PECAN CAKE WITH RASPBERRIES
This is one of my all-time favourite cakes and a great Passover dessert. You can use margarine instead of butter in the cake and coconut milk instead of cream¬†in the glaze if you can't use dairy products (eg. after a meat meal). If it is not for Passover, you can also use all-purpose flour instead of matzo meal.
Makes 12 servings
- 6 oz bittersweet or semisweet chocolate, chopped
- 3/4 cup butter, cut into pieces
- 3/4 cup sugar - divided
- 4 eggs, separated
- 1 cup toasted pecans, ground
- 2 tbsp matzo meal (optional)
- 1/2 cup whipping cream
- 4 oz chopped bittersweet or semisweet chocolate
- 1 cup fresh raspberries
- Melt chocolate and butter together in a bowl set over a pot of gently simmering water.¬† In another bowl beat egg yolks with 1/2 cup (125mL) sugar until very light.¬†Whisk chocolate mixture into egg mixture and then stir in nuts and matzo meal.
- In a large clean bowl beat egg whites until opaque and soft mounds begin to form. Slowly beat in remaining 1/4 cup sugar (50mL).¬†Beat until stiff.¬† Gently fold into chocolate base. Spoon mixture into a buttered 9" (24cm) spring form pan that has been lined with parchment paper.
- Bake in a preheated 350F oven 30 to 35 minutes or until a cake tester comes out dry.¬† Cool cake in pan. Don't worry - it will fall.
- For glaze heat cream and pour over chopped chocolate. Allow to rest 5 minutes and then stir until smooth. Cool until spreadable.
- When cake is cool, press down edges gently so that cake is more even. Turn out of pan (bottom is now the top) and remove paper. Brush off any crumbs. Pour glaze over the top and gently spread over top letting the glaze run down the sides. Top with berries.