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Chocolate-Pecan Cake
4 large eggs, separated 4
1/2 cup sugar 125 mL
2/3 cup all-purpose flour 160 mL
1/2 tsp baking soda 3 mL
1/4 tsp salt 1 mL
3/4 cup ground pecans 175 mL
1/3 cup cocoa 75 mL
1/4 cup water 60 mL
1 tsp vanilla extract 5 mL
1/4 cup sugar 60 mL
1/2 cup chopped pecans, toasted (to garnish) 125 mL
Chocolate Frosting
2/3 cup sifted powdered sugar 160 mL
1/3 cup cocoa 80 mL
2 cups whipping cream 500 mL
1-1/2 tsp vanilla extract 8 mL
Chocolate Glaze
2 tbsp cocoa 30 mL
2 tbsp water 30 mL
1 tbsp butter or margarine 15 mL
1 cup sifted powdered sugar 250 mL
1/4 tsp vanilla extract 1 mL
Chocolate-Pecan Cake
Grease bottoms of 2 (9-in/23-cm) round cakepans. Line bottoms of pans with wax paper; grease wax paper. Set aside.
Beat egg yolks at high speed of an electric mixer; gradually add 1/2 cup sugar, beating until mixture is thick and pale. Combine flour, baking soda, salt, ground pecans and cocoa; add to yolk mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla.
Beat egg whites at high speed of an electric mixer until foamy; gradually add 1/4 cup /60 mL sugar, beating until stiff peaks form. Fold into batter. Pour batter into prepared pans.
Bake at 375°F/190°C for approximately 14 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Chocolate Frosting
Combine sugar and cocoa; gradually stir in cream and vanilla. Beat at low speed of an electric mixer until mixture is blended; then beat at high speed until stiff peaks form.
Chocolate Glaze
Combine cocoa, water and butter in a small saucepan; cook over medium heat, stiring constantly, until mixture thickens. Remove from heat; stir in powdered sugar and vanilla.
To assemble
Split cake layers in half horizontally to make 4 layers. Place 1 layer on a serving plate; spread 1 cup Chocolate Frosting on top of layer. Repeat procedure with second and third layers and 2 additional cups frosting. Top stack with fourth cake layer. Spread remaining 1/2 cup/125 mL frosting on sides of cake; press chopped pecans into frosting. Spread Rich chocolate Glaze over top.
Chef's Note
A rich and elegant dessert to serve on special occasions.
4 large eggs, separated 4
1/2 cup sugar 125 mL
2/3 cup all-purpose flour 160 mL
1/2 tsp baking soda 3 mL
1/4 tsp salt 1 mL
3/4 cup ground pecans 175 mL
1/3 cup cocoa 75 mL
1/4 cup water 60 mL
1 tsp vanilla extract 5 mL
1/4 cup sugar 60 mL
1/2 cup chopped pecans, toasted (to garnish) 125 mL
Chocolate Frosting
2/3 cup sifted powdered sugar 160 mL
1/3 cup cocoa 80 mL
2 cups whipping cream 500 mL
1-1/2 tsp vanilla extract 8 mL
Chocolate Glaze
2 tbsp cocoa 30 mL
2 tbsp water 30 mL
1 tbsp butter or margarine 15 mL
1 cup sifted powdered sugar 250 mL
1/4 tsp vanilla extract 1 mL
Chocolate-Pecan Cake
Grease bottoms of 2 (9-in/23-cm) round cakepans. Line bottoms of pans with wax paper; grease wax paper. Set aside.
Beat egg yolks at high speed of an electric mixer; gradually add 1/2 cup sugar, beating until mixture is thick and pale. Combine flour, baking soda, salt, ground pecans and cocoa; add to yolk mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla.
Beat egg whites at high speed of an electric mixer until foamy; gradually add 1/4 cup /60 mL sugar, beating until stiff peaks form. Fold into batter. Pour batter into prepared pans.
Bake at 375°F/190°C for approximately 14 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Chocolate Frosting
Combine sugar and cocoa; gradually stir in cream and vanilla. Beat at low speed of an electric mixer until mixture is blended; then beat at high speed until stiff peaks form.
Chocolate Glaze
Combine cocoa, water and butter in a small saucepan; cook over medium heat, stiring constantly, until mixture thickens. Remove from heat; stir in powdered sugar and vanilla.
To assemble
Split cake layers in half horizontally to make 4 layers. Place 1 layer on a serving plate; spread 1 cup Chocolate Frosting on top of layer. Repeat procedure with second and third layers and 2 additional cups frosting. Top stack with fourth cake layer. Spread remaining 1/2 cup/125 mL frosting on sides of cake; press chopped pecans into frosting. Spread Rich chocolate Glaze over top.
Chef's Note
A rich and elegant dessert to serve on special occasions.
