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!
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
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.
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.
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.
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.